SNICKERDOODLE VANILLA DREAMS
1 1/4 cups (9 ounces) sugar
2 sticks (8 ounces) unsalted butter
1 1/2 teaspoons vanilla
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baker’s ammonia
1/3 cup sugar
1 to 1-1/2 teaspoons cinnamon
MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and bakers ammonia, and beat till the dough almost comes together; itll seem quite dry at first, but keep beating, eventually itll become chunky and cohesive.
SQUEEZE the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut. Roll the pieces into balls, and roll them in cinnamon sugar.
PUT them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.
BAKING: Bake the cookies in a preheated 300 F oven for 25 to 30 minutes, until theyre a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.
Pairs Well With
Remember the Vanilla Dreams recipe from King Arthur's catalogue? A friend had an identical recipe from an old cookbook. W-well, I decided to make Snickerdoodles out of this recipe. Mmmmm! Now, as soon as they are cool, they'll be packed into the care package.
Watch out! These cookies are full of cinnamon, inside and out.