Wednesday, December 20, 2006

I CAN bake!

Over and over I have stated that I am not a baker. Cookies though are not too hard to do. When I was a kid I used to make Snickerdoodles a lot because they were yummy and the ingredients were so basic that we always had everything you need to make them on hand. I have not made them in YEARS though. I found this recipe on Slashfood It sounded interesting so I thought I would give it a try. I will have to say though that unlike regular snickerdoodles, you might have to stock up on spices to have the things you need on hand. I for one had to purchase Cardamon which is NOT cheap. I will be looking for some more recipes that call for that so that I can get my moneys worth before it gets too old sitting in my pantry. These cookies are sort of spicy and have a unique unexpected flavor. I was not sure I liked them at first but they really grew on me. I will say though that they were the absolutely best texture of cookie that I have ever baked!!!! They were very crispy on the outside and nice and soft on the inside. They kept a nice texture stored for about a week. Though they definitely were still good almost 2 weeks after baking. I did not get pictures of the cookies but I do have pictures of a nifty gift Idea for them. I placed the dry ingredients in 3 ziplock bags and put them into a Chinese take out Gift box. (You can purchase these at the craft stores)It is a tight fit but it can be done. I will be adding instructions and giving these as gifts to my friends. Kind of a variation on the Cookies in a Jar gift. I would definitely recommend giving these a try!
Chocolate Chai Snickerdoodles
2 1/4 cups sugar
1 tsp ground cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 cup cocoa powder
1 cup butter, room temperature
2 large eggs
2 ts vanilla extract
2 1/4 cups all purpose flour
1 1/2 t baking powder
Preheat over to 350F. In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside. Add butter to mixing bowl and cream with sugar until light and fluffy. Beat in cocoa powder, followed by the eggs and vanilla. Stir in flour and baking powder by hand or at low speed. Form dough into 1-inch balls and roll in reserved sugar mixture. Bake at 350F for 12-15 minutes or until edges are firm. Cool on wire rack and store in an airtight container. Makes about 4 dozen cookies.

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