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Thursday, September 11, 2008

What would you do with 150 individually wrapped Snickerdoodles?

My little friend Eva is running for 8th grade class president.  Sam and I thought we'd aid her efforts with a blatantly devious plan to bribe the junior highers with food.  We'll know later today if it worked.  

Snickerdoodles (adapted from Gale Gand's recipe)

For the topping: 3 TB sugar & 1/2 tsp. cinnamon or your own cinnamon sugar, to taste

3 1/2 cups flour
1 TB. baking powder
2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsalted butter, softened
2 cups white sugar
2 eggs
1 TB. light corn syrup
2 1/2 tsp. vanilla extract

To make cookie dough, stir together the dry ingredients.  In a mixing bowl with the paddle attachment, cream the butter.  Add the sugar and continue to mix, adding the eggs one at a time and blending well.  Add corn syrup and vanilla.  Gently mix in the dry ingredients and mix until well blended.  Chill the dough for 1 hour.  

Preheat oven to 375 degrees.  Roll balls of dough into the size of a walnut and then roll them in cinnamon sugar a few times until well coated.  Place on a cookie sheet covered with parchment paper and bake for 8-9 minutes, rotating tray halfway through baking.  

You can also form the balls, roll them in cinnamon sugar and place on a rimmed baking sheet and freeze until hard.  Then place all the balls in a ziplock bag and keep in the freezer, baking them normally, just out of the freezer as you need them.

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