Becca’s Book, Serial #4 and Chewy Snickerdoodle Cookies

My family had many, many food traditions, but snickerdoodle cookies were not one of them. Yet the first time I ate a snickerdoodle, I felt like it had been part of my culinary heritage far back as I could remember. Why is that? What is it about these cookies that makes you think of childhood comfort and security, of a warm kitchen on a bright fall afternoon or storytelling time around the fire on a crisp autumn evening, a tinge of frost in the air?

Zach and Becca find themselves immersed in similar emotions in this week’s segment from Becca’s Book. The early stages of a passionate romance can enfold a couple in a profound sense of comfort and security–and thanks for the gift: of the love, of the loved one. Deep-seated feelings of comfort are transitory and unpredictable. One has to embrace them when lucky enough to find such gifts.

Give these Chewy Snickerdoodle Cookies a try. Whether they’re part of your cookie tradition or this is your first sampling, I think you’ll find they give rise to feelings beyond their delicious flavors–a gift for your day, your future.

 

Chewy Snickerdoodle Cookies

2 Tablespoons unsalted butter, room temperature

3 Tablespoons granulated sugar plus 2 teaspoons for coating

1 egg  yolk

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon cornstarch

1/4 teaspoon baking soda

pinch of salt (about 1/8 teaspoon)

1/4 teaspoon cream of tartar

1/4 teaspoon cinnamon

In a mixing bowl, cream together the butter and 3 tablespoons of sugar until light and fluffy. Add the egg yolk and vanilla extract and mix until ingredients are combined. Next, add the flour, cornstarch, baking soda, salt, and cream of tartar. Slowly mix ingredients together until just combined, careful not to over mix the dough. Refrigerate the dough for 30 minutes.

When ready to make the cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat nonstick mat. In a small bowl, combine the cinnamon and 2 teaspoons granulated sugar. Roll dough into 4 balls, and roll each ball in cinnamon sugar mixture. Bake the cookies for 7-8 minutes, or until they just start to turn golden brown. Remove from oven and let cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 cookies.

{Adapted from Like Mother Like Daughter}

Becca’s Book, Serial #4, audio © Jeffrey Anderson

Becca’s Book, Serial #4, text © Jeffrey Anderson

Enjoy!