So yes... I am a cake decorator, but if you asked me what I want for dessert, cake would almost be last on my list (although creme brulee would be below that). This isn't because I am sick of cake, it's just that I prefer cookies, pies, and pastries over cake... I always have. I love the cookies that are crisp on the outside and chewy on the inside... ones with chocolate, nuts, pretty much anything. And pie....I think the love for pie started with my grandmother's apple crumb pie. It's not a complicated recipe, but it's one of those simply delicious recipes. Lastly, pastries... from doughnuts to cannoli to baklava... ah my mouth is watering just mentioning them. I love pastries so much that one of my goals is to go to Carlo's bakery and try their lobster tails and other goodies. Hopefully they will get that big factory up soon and I can order me some soon!
Alright, I feel better now that I got that off my chest... and for those of you with a cookie sweet tooth, try these on for size. Snickerdoodles... the you-don't-have-to-run-to-the-grocery-store-to-buy-anything cookie. The recipe is from Martha Stewart. Enjoy!
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.