The Perfect Cookie is elusive. But that does not stop me from remaining on the quest for it.
I used to think the Perfect Cookie had to have a chocolate chip in it. And while I still love a Tollhouse cookie with semi-sweet chocoalte chips and pecans, I've discovered my tastes changing. The simpler the cookie, the better I like it.
To that end, my favorite cookie has got to be a Shortbread cookie. Short in texture, not-too-sweet in flavor, and a simple array of ingredients. In my opinion the Scottish gave us the purest cookie ever dunked into hot tea: flour, sugar, and butter. That's it.
A close second favorite of mine is a Snickerdoodle. Tender, sweet, and crackled in appearance, these have been rolled in cinnamon and sugar prior to baking, so as they rise, they get a bit of a crackled appearance. They are also the only cookie I'm aware of calling for Cream of Tartar and not Baking Powder. The flavor of Snickerdoodles is distinctive, thanks to the Cream of Tartar. Roll sugar cookie dough in cinnamon and sugar and you wont' get a Snickerdoodle... only a Cinnamon-Sugar cookie.
I've been baking Snickerdoodles since I was 12, maybe younger. I've about got them down pat. The best recipe is from Betty Crocker. My brother and I used to read The Cooky Book (sic), published in the 1960's, and Snickerdoodles were featured in that cookbook. It was like a fiction novel with recipes and photos of real cookies! Wenever made the majority of the recipes, but a few we made over and over again!
To that end, my favorite cookie has got to be a Shortbread cookie. Short in texture, not-too-sweet in flavor, and a simple array of ingredients. In my opinion the Scottish gave us the purest cookie ever dunked into hot tea: flour, sugar, and butter. That's it.
A close second favorite of mine is a Snickerdoodle. Tender, sweet, and crackled in appearance, these have been rolled in cinnamon and sugar prior to baking, so as they rise, they get a bit of a crackled appearance. They are also the only cookie I'm aware of calling for Cream of Tartar and not Baking Powder. The flavor of Snickerdoodles is distinctive, thanks to the Cream of Tartar. Roll sugar cookie dough in cinnamon and sugar and you wont' get a Snickerdoodle... only a Cinnamon-Sugar cookie.
I've been baking Snickerdoodles since I was 12, maybe younger. I've about got them down pat. The best recipe is from Betty Crocker. My brother and I used to read The Cooky Book (sic), published in the 1960's, and Snickerdoodles were featured in that cookbook. It was like a fiction novel with recipes and photos of real cookies! Wenever made the majority of the recipes, but a few we made over and over again!
Snickerdoodles
½ cup butter, room temperature
½ cup shortening
1½ cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼-½ cup sugar
2 tsp ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1½ cups sugar, the butter, shortening in large bowl. Add eggs. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1¼" balls. Mix ¼-½ cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet (I line mine with parchment paper).
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack and allow to cool.
--Betty Crocker
½ cup butter, room temperature
½ cup shortening
1½ cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼-½ cup sugar
2 tsp ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1½ cups sugar, the butter, shortening in large bowl. Add eggs. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1¼" balls. Mix ¼-½ cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet (I line mine with parchment paper).
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack and allow to cool.
--Betty Crocker
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