Cookies

Rapturedoodles

Posted in Cookies, Dessert on May 21st, 2011 by admin – 1 Comment

I was about ready for today to be over just for the endless rapture jokes to finally end (although the raptor jokes are still funny) but I couldn’t help sneaking one in myself at the last minute. Andrew wanted snickerdoodles, the best cookie ever, which turned into rapturedoodles, the best pre-apocalypse cookie ever.

My “secret” snickerdoodle recipe is allrecipes.com’s Snickerdoodles V. Forget I – IV, V is where it’s at. The secret is how easy these are to make in comparison to how good they are. I am arrogant enough to say that I cannot buy a snickerdoodle, in a box or fresh, that is better than one I can make myself.

Ingredients:

  • 1 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 3/4 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

This is a really easy one to cut in half as well, for a quick cookie fix, which I usually do.

Directions:

  • Preheat the oven to 375 degrees F
  • In a medium bowl, cream together the shortening and sugar.

This is really the hardest part. The next time I make a full rather than half batch I’ll see if the Kitchenaid mixer can take over but usually I just bring the mixing bowl to my desk while distracted by something on my computer.

  • Add eggs one at a time, mixing after each.
  • Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

    Here I admit I usually cheat and don’t waste a second bowl sifting – just throw the dry ingredients on top and stir them together a bit before mixing all the way in.

    • In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture.

    I’ve always found that I have too much cinnamon-sugar left over so I cut this in half a second time, since you can always make more if you run out. But leftovers can’t be saved since the dough it’s been touching has raw egg.

    My snickerdoodles also tend to come out more as cookie-balls than the cookies you’d normally buy, which are great as they are, but I wanted to make sure I know how to make a proper looking cookie if necessary so I rolled these a little larger than usual and flattened them a bit on the cookie sheet.

    • Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges.

    Now the next hardest part was waiting for these to cool before turning them into rapturedoodles.

    As you can see, a hole appeared by the time I was able to start decorating.

    All in all it was an excuse to pick up some red sparkle gel. I tested one with the black I used on the Portal cupcakes and still no sparkle, despite being able to see it in the package. Disappointing.

    Andrew’s vision was more something like a cross, which I didn’t think read as well on a cookie.

    I had imagined a fancy-font ‘R’ for rapture, like this one which I tried to imitate. He said that an “R” would just make him think “Rebecca cookie”, which sounds like something my parents would have made for me as a kid, but I think I’m okay with that.

    This is my cookie.

    Leftover Easter Candy Cookies

    Posted in Cookies, Dessert on April 29th, 2011 by admin – 3 Comments

    Now that Easter’s over I see that there are a billion and one articles and recipes with uses leftover Easter candy. But I found this recipe before Easter and had to try it, so much that I went out and bought candy explicitly intended to be leftover Easter candy.

    I know the point is to use up what you already have, or buy it on clearance the next day, but I didn’t want to risk there being nothing left except rows of Peeps and pastel candy corn. I picked out some candy that seemed like it would make the least scary cookies (no Peeps) – Whoppers robin eggs, Starburst sour jelly beans, and the ultimate, Dove peanut butter eggs.

    I won’t lie—I was aware that these cookies had the potential to be either awful or awesome.

    I agree.

    Ingredients:

    • 1 cup butter
    • 2 cups sugar
    • 2 eggs
    • 1/2 cup milk
    • 3 1/2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • Anywhere from 1 to 1 1/2 cups leftover Easter candy

    I realized quickly that this would make a lot of (potentially frightening) cookies so I cut the recipe in half easily.

    Directions:

    • In a large bowl, mix together the flour, baking soda and salt; set aside.
    • Mix butter and sugar until light and fluffy; add the eggs, one at a time, mixing well after each addition.

    So this didn’t say anything about softening the butter first, and I remembered I can do this the easy way now.

    However I’d recommend softening the butter a bit first. I actually made the mixer jump a couple times trying to mix a solid block of butter into the sugar. But no physical labor on my end!

    • Stir in your milk until incorporated.

    My milk wasn’t really incorporating so I moved on to the next step and hoped for the best.

    • Stir the flour mixture in bit by bit, swiping down the sides of the bowl, until fully incorporated.

    Incorporated.

    • Fold in your Easter candy.

    I divided my dough into two bowls because was I imagining two different kinds of cookies coming out of this. The first I mixed in the jellybeans and malted eggs.

    The second I mixed in chopped up peanut butter eggs.

    • Let the dough chill for at least one hour.

    I missed this step at the start, which explained why my dough was so gooey when I tried to scoop my first cookie. So I jumped in the shower while waiting and put on my Cooking Naked apron to finish. You can add this to the list of things I promise not to do when I’m baking professionally – I won’t be naked in the kitchen, apron or not – however if you’re on my personal Christmas list you might want to specify no naked cookies.

    • Heat the oven to 400°F.
    • Using a cookie scoop, drop cookies about 2 inches apart on a lightly greased (or parchment-lined) baking sheet.

    I have this cheap cookie scoop that was a silly impulse buy years ago.

    While scooping I noticed a small hole forming in the plastic bit. Great, I thought, an excuse to buy a fancy new one. The hole never got bigger so now I’m thinking it was designed
    that way all along, but still… excuse to buy fancy new one?

    • Bake 8 to 10 minutes, or until almost no imprint remains when touched lightly.

    I really expected the peanut butter egg ones to be the ultimate cookie but they were kind of disappointing. I don’t think the base cookie batter was that interesting, but the weird candy ones made up for it and were surprisingly better than expected.

    I took them to work, put a label on the container that said “scary cookies” and still every single one was eaten and complimented. I’ve realized that the free food aspect adds a 20% or so bonus to the perception of tastiness so free samples are definitely the way to go when it comes to promoting my bakery.

    I wouldn’t rule out the idea of making these again, but only if I had actual leftover candy to use up. I would also invest in the parchment paper because I still have this mess to figure out how to clean:

    That’s my good cookie sheet too…

    Now the next problem is what to do with all of this leftover Easter candy cookie candy?