A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.
Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.
These cookies tend to puff up at first and then flatten out. Hope you enjoy!
- 2-3/4 cups sifted flour
- 2 TSP. cream of tartar
- 1 TSP. baking soda
- 1/4 TSP. salt
- 1/2 cup soft shortening
- 1/2 cup soft butter
- 1-1/2 cups sugar
- 2 eggs
- 3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)
- Turn on oven to 400°
- Mix the shortening/butter, sugar and eggs well.
- Sift together the dry ingredients and stir in.
- Mix well by hand. Mixture will be light and fluffy.
- Roll into balls about the size of small walnuts.
- Roll balls in the mixture of cinnamon & sugar.
- Place 2″ apart on an ungreased cookie sheet.
- Bake 8 -10 minutes until lightly browned, but still soft.
- Wait 2 minutes for cookies to set, then place on a wire rack to cool.
- Makes about 5 dozen 2″ cookies
posted by Mountain Republic recipe source unknown
contains content from: Wikipedia
When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.
Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.
STIR AND READ
The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.
- 1-1/2 cups margarine
- 1-3/4 cups sugar
- 1/3 cup light corn syrup
- 1-1/2 cups chopped walnuts
- 4 ounces semi-sweet chocolate
- 1/2 cup finely chopped walnuts (if desired)
Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.
Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.
Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.
Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.
Break candy into irregular pieces. Makes about 2 pounds.
STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.
posted by Mountain Republic recipe origin unknown