Sand Dollar Snickerdoodles

I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It is easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!

Sand Dollar Snickerdoodles

2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)

Start by preheating your oven to 350 degrees F.

In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.

Beat in the large egg.

Beat in the pure vanilla extract, baking soda, baking powder and salt.

Finally fold in the white all-purpose flour.

Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.

Lightly press down on each ball.

Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.

Enjoy!

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Flavored Sugars 

My Great Grandma Flora collected these large blue Ball Jars. In a few of them I have my “flavored sugars”. This jar contains my “vanilla sugar”. Make your own my saving all of your used up vanilla beans and placing them in a sealed jar. They last forever! Use cardamom pods for cardamom sugar – cinnamon sticks for cinnamon sugar. Delicious sprinkled in tea – coffee – or used in baked goods. 

Love this!

Blaise

Snickerdoodle Blondies 

I love Snickerdoodle cookies and these blondies may be even better than the cookies! These are buttery, chewy, full of flavor and full of cinnamon burst! Highly recommend you make these for the upcoming “Cookie Swap” parties for something different, new and delicious! 

Snickerdoodle Blondies

For the Blondies…
2 sticks (8 oz.) unsalted butter, soft
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the cinnamon-sugar mixture…
1/2 cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray with flour.

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the 2 large eggs before adding in the pure vanilla extract, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour, being careful not to overmix.

Spread the dough, evenly, into the prepared baking pan.

Evenly spread the cinnamon-sugar mixture over the top of the dough and place into the preheated oven for 31 minutes.

Remove and allow to cool slightly.

Enjoy!

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Elephant Ear Cookies

I love elephant ears at the State Fair and these are the perfect thing to whip up when you are craving an elephant ear, but want to enjoy it from the comforts of home. Use your favorite pie crust recipe – from scratch of course – and simply follow my instructions! These are fabulous!

Elephant Ear Cookies

Your favorite double pie crust, prepared
1 cup white granulated sugar
2 tablespoons ground cinnamon
1/2 stick (2 oz.) unsalted butter, melted

Start by preheating your oven to 375 degrees F. Roll the dough until about 1/4-inch thick on lightly floured parchment paper. Dust off any excess flour before placing onto a large baking sheet. Do this twice.

In a medium bowl, mix together the white granulated sugar and ground cinnamon.

With a pastry brush, brush on the melted butter evenly across the pie crust.

Sprinkle evenly the cinnamon-sugar mixture across both buttered pie crusts.

Place – one at a time – into the preheated oven for 22 minutes.

Once baked, remove from the oven and allow to cool until room temperature.

When cooled, break up into pieces using a knife and fork.

Enjoy!

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Chew This – Snickerdoodles

Today is the official publication of my FOURTH “CHEW THIS!” column in “The Courier-Times”! This recipe is PERFECT for the Fall and delicious with a cup of warm apple cider…

Make sure and pick up a copy TODAY and let me know what you think! I have tried this recipe and developed it over and over and this recipe is perfect for those of us who love our cookies to be chewy and yet soft at the same time. The smell of cinnamon and sugar fill the house when these are in the oven… a wonderful fragrance for the Fall and cooler weather.

Snickerdoodle Column Blog

Soft and Chewy Snickerdoodle Cookies

http://www.thecouriertimes.com/neighbors/article_0943693a-3f86-11e4-ade7-832963e5e74b.html

Blaise

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