Snickerdoodles for a Stubborn BSC

Folks, I have a big announcement to make: I think I have a new, favorite cookie.  I know, crazy talk, right?  


CK has been bugging me to make Snickerdoodles for a while, and after several months of nonsensical brush-off, I finally acquiesced.  Good.  Thing.  I.  Did.  These puppies are delicious.  


I adapted my recipe from good ol' Betty Crocker, and (since I've made two batches in two days) find that the result is a consistent and sinful combination of chewy and crisp.  Enjoy!

Snickerdoodles for a Stubborn BSC

1-1/2 c sugar

1/2 c butter, softened*

1/2 c shortening**

2 eggs

1 t vanilla

1/2 t ground cinnamon

2-3/4 c flour

2 t cream of tartar

1 t baking soda

3/4 t salt

Topping

1/2 c sugar

4 t ground cinnamon

• In a large bowl, combine sugar, butter, shortening, eggs, vanilla & cinnamon; use a hand mixer or mix very well by hand so that batter is light and well combined
• In a medium bowl, sift together dry ingredients, then add to wet ingredients, half at a time
• Cover and refrigerate for 30+ minutes (overnight will work too!)
• Before baking, preheat oven to 400
• Line a baking sheet with foil; combine remaining sugar & cinnamon so well mixed
• Roll cookies to form approximate 1-1/2-inch balls; roll each cookie in cinnamon-sugar mixture so well coated (I use a spoon to assist in the covering-with-cinnamon-sugar process)
• Place cookie on baking sheet - 12-15 cookies spaced evenly apart should fit comfortably each tray
• Bake for 8-10 minutes (literally, 9 was my magic number), until edges are golden-brown and top of each cookie is dry

*I've said it once and I'll say it again: the key to good cookies is butter at room-temperature, not melted, but softened all the way through

**Yuck, I know, but you need it

PB&J Stuffed French Toast: Breakfast of Champions

CK and I share a love of amazing brunches - home-cooked, high-end, or hole-in-the-wall, as long as the food is good (and not too greasy), I'm happy.  This weekend we were inclined to stay in, and after the full-fledged: eggs, bacon, taters, french toast smorgasbord we enjoyed Saturday morning, we wanted to get a little creative on Sunday.  

Here's our brand new creation and immediate obsession:

PB&J Stuffed French Toast: Breakfast of Champions

4 pieces french bread, thickly (1") sliced

4 T peanut butter (I use natural crunchy, but your fav is fine)

4 T jelly/jam (I use "triple berry" but anything goes)

1 egg + 1 egg white

1/4 c milk (I use nonfat, but anything is fine)

1 t vanilla

1/2 t cinnamon

1/2 t nutmeg

1/8 t salt

butter

• Make pb&js, dividing jelly between two slices and peanut butter between the other two slices of bread...I can't imagine this requires any more explanation ;-)
• Whisk together eggs, milk, vanilla, cinnamon, nutmeg & salt; melt butter (approx 1 tsp) over medium heat in a large skillet
• Dredge both sides of each sandwich in egg wash, letting each side soak for a couple of seconds to absorb the liquid
• Toast sandwiches in butter until golden brown - approximately 5-7 minutes for the first side and 3-4 for the second
• Serve immediately...with butter...syrup..powdered sugar..or just pick it right up and chow down plain 

I've definitely discovered a new favorite, and love that it's quick and painless to whip up.  Plus, for any fan of the ol' pb&j - you'll be surprised how satisfying that beloved combo can be in the morning!