Wednesday, December 20, 2017

Changing up The Snickerdoodle

And by changing this classic cookie, we mean only a little! Abby Dodge, who wrote the cookbook, The Everyday Baker, stopped by Tonia's Kitchen to talk about her Cornmeal Slice and Bake Snickerdoodles.  The main change-up here is adding cornmeal to the cookie batter.  Abby told Tonia doing that gives the cookie a little bit of a nubbier texture.  Everything else though, is classic Snickerdoodle. Why change what works? One helpful tip when you're making this Christmas cookie, since it is a log cookie that you slice, Abby says you can hold the cookie dough in a paper towel holder (wrapped in plastic of course).  Cut the paper towel holder in the middle and put the wrapped dough in. Dodge says that helps the dough keep its shape

Makes 20, 3-inch cookies.
1 1/4 cups (5 5/8 oz./159g) unbleached all-purpose flour
1/4 cup (1 1/8 oz./32g) finely ground cornmeal
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. table salt
4 Tbs. (2 oz./57g) unsalted butter, softened
2 Tbs. (1 3/4 oz./50g) coconut oil
2/3 cup (4 5/8 oz./131g) granulated sugar
1 large egg, at room temperature
3/4 tsp. pure vanilla extract
For topping
3 Tbs. granulated sugar
2 tsp. ground cinnamon
Make the dough
  1. Whisk the flour, cornmeal, cream of tartar, baking soda, and salt in a medium bowl until well blended. Put the butter and coconut oil in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until creamy and smooth, about 1 minute. Add the sugar and beat until fluffy and lighter in color, 2 minutes. Add the egg and vanilla and beat on medium until blended, about 1 minute. Add the flour mixture and beat on low speed until the mixture is well blended.
  2. Scrape the dough onto a lightly floured work surface and shape into a 10 inch log (1 1/4-inch diameter), lightly flouring hands as needed. Wrap the log in plastic wrap. Using scissors, cut an empty paper towel roll lengthwise, arrange the dough log inside the paper towel holder and secure with tape (this keeps the log nicely rounded.). Refrigerate until the dough is firm enough to slice, at least 2 hours or up to 2 days.
Bake the cookies
  1. Position a rack in the center of the oven and heat the oven to 350°F (180°C/gas 4). Line two cookie sheets with parchment (I don’t use nonstick liners. for this cookie because the cookies spread out too much.).  Put the sugar and cinnamon in a small bowl and mix with a fork until blended.
  2. Unwrap the log and set on a cutting board. Using a thin, sharp knife, cut into 1/2-inch (12 mm) slices, dredge in the sugar-cinnamon mixture leaving a good coating on top and arrange, sugar side up, about 2 inches (5 cm) apart on the prepared sheets. Bake, one sheet at a time, until golden brown around the edges, 12 to 14 minutes. Move the sheet to a rack and let cool for 5 minutes. Using a large spatula, move the cookies from the sheet and set on a rack until cool enough to eat or cool completely and stow in an air-tight container for up to 4 days.