EAT IT: Cinnamon-sugar snickerdoodles
Special to the Star-Telegram
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Sometimes no snack in the world will do as well as old-fashioned snickerdoodles, with a glass of really cold milk on the side. Here's a great recipe from a new book of 40 recipes called Cookies, Brownies and Bars, by Elinor Klivans (Fireside Hardcover/Simon & Schuster, $15.95). The kids can help with measuring and rolling the dough balls in the cinnamon sugar.
Cinnamon-sugar snickerdoodles
Makes 36 cookies
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar, divided
2 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1. Position rack in middle of oven and preheat to 350 degrees. Line 3 large cookie sheets with parchment paper.
2. In a bowl, sift together flour, baking powder and salt; set aside. In a large bowl, combine butter and
1 1/2 cups sugar. Using a mixer on medium speed, beat until well-blended, about 1 minute. Add eggs and vanilla and beat on low speed until eggs are completely incorporated, scraping down bowl occasionally with a rubber spatula. Slowly add flour mixture and beat on low speed until incorporated.
3. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon. Scoop a rounded tablespoonful of dough, roll it between the palms of your hand into a ball, and lightly roll this in the cinnamon-sugar mixture to coat it. Place on prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 3 inches apart. Bake one sheet at a time just until cookie edges are lightly browned but the tops are barely colored, about 10 to 12 minutes.
4. Let cookies cool on cookie sheet for 5 minutes. Using a wide metal spatula, transfer to wire racks to cool completely, about 30 minutes. Store cookies in airtight container at room temperature for up to 3 days.
