Thursday, February 14, 2013

The Foodie Files

Well...D Day has arrived.  I'm not talking about Valentine's previously discussed I love celebrating love no matter what my relationship status is (although fun fact!  I actually have a Valentine this year).  Today is the dreaded day my brother's band leaves for a loooooong tour (secondary fun fact: my Valentine is actually a part of that you can imagine that's contributing to my less than stellar attitude).  Since I couldn't let them hit the road without a delicious treat, I whipped up a batch of brown butter snickerdoodle cookies (using a recipe I first spied here).  Some sweets for my sweets, if you will.  They'll be all over the place on this tour so click here to see if they're playing a city by you (and go see them for goodness sake)!

2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter
1¼ cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoons vanilla extract
1 tablespoon plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 teaspoons cinnamon

Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.  Melt butter in a saucepan over medium heat.  Once the butter begins to foam, whisk consistently for a couple of minutes until the butter begins to brown on the bottom of the saucepan.  Remove from heat when the butter begins to brown and give off a nutty aroma.  Immediately transfer the butter to a bowl to prevent burning.

Set aside to cool for a few minutes.  With an electric mixer, mix the butter and sugars until thoroughly blended.

Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.  Chill your dough for 3 hours minimum or if time permits, overnight.

Preheat the oven to 350 degrees F. Once the dough is chilled measure about 2 tablespoons of dough and roll into a ball.  Heads up: the dough is gonna put up a fight but I found a serrated knife helps with the initial separating.

Mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl and roll balls in the mixture.  Place dough balls on a cookie sheet, 2 inches apart.

Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown.  They will look a bit underdone in the middle, but will continue to cook once out of the oven.  Cool the cookies on the sheets for at least 2 minutes, then transfer to a wire rack to cool completely.

I snuck a cookie (or three) before I packed them up for the road and was delighted with how they turned out.  If you like snickerdoodles, sugar cookies or deliciousness of any variety, you need to give these a try.


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