Happy belated Fourth of July! Or, as my bestie, Esther, says, “Happy fifth! Live in the now!”
My parents and sister, Mary Ann, came into town to visit for the holiday, so we got to explore a little bit of Tri-Cities with them. Locally made pizza at Hubby’s, riding the trolley around Columbia Park, and Texas Roadhouse (it exists out West!) were highlights as we explored the area. (I posted more Fourth of July photos on Google+, too.)
After they had to go home (boo), Jerod and I took a “fire walk” around the neighborhood, watching fireworks light up the sky in the community. Hopefully fire walks become an annual thing; Fourth of July is one of my favorite holidays, and the pyromaniac in me loves fireworks. 🙂
I haven’t baked in a couple weeks (I’ve been slowly working through our wedding cake, it’s still DELICIOUS), so I broke out the cookie pan and my Betty Crocker cookbook and, at Jerod’s request, found a recipe for snickerdoodles. We both have fond memories of making these with our families when we were younger, and I’ve never made them solo before (i.e. Mom-less). Good ol’ Betty made the process sound simple enough. And true to form, it was!
The one thing I didn’t have that the recipe called for was cream of tartar. I know, I know, I should be a good baker and have every single herb, spice, and additive known to man in my pantry. But what the heck would I use cream of tartar for? A snickerdoodle spree? Actually, that sounds pretty amazing …
ANYway, I substituted baking powder and eliminated the cream of tartar and baking soda from the original recipe. It also calls for shortening, which made me gag a little, so I substituted coconut oil instead. You couldn’t even tell I’d made these substitutions in the finished product. They baked perfectly and didn’t taste like even a hint of coconut (who wants tropical-tasting snickerdoodles, ew).
You’ll know the cookies are done when they start to crack slightly on top. That’s a classic snickerdoodle, right there.
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening (Amanda’s substitution: coconut oil)
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar and 1 teaspoon baking soda (Amanda’s substitution: 2 1/2 teaspoons baking powder)
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Heat oven to 400 degrees. Set aside ungreased cookie sheet.
In a large bowl, beat 1 1/2 cups sugar, butter, shortening (or oil), and eggs with a fork until smooth. Stir in flour, cream of tartar and baking soda (or baking powder), and salt.
In a small bowl, mix 1/4 cup sugar and cinnamon. This is your snickerdoodle coating.
Shape dough into 1-inch balls, roughly the size of a golf ball. Roll in snickerdoodle coating and place in orderly rows on the cookie sheet (Amanda’s note: This is my OCD talking, you can place them however you want).
Bake 8 to 10 minutes or until set. Immediately transfer from cookie sheet to wire cooling rack. Let cool for 5 minutes.
Package and take to work to share with co-workers to get them to like you. (What? That’s what I did.) 🙂
Source: Betty Crocker Cookbook New Edition, page 181