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In the Wilderness, Part I and Snickersnaps

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Combining two really good things can sometimes produce a disappointment or, on rare occasion, something that’s even better than the two items taken by themselves.

Take this time of year, for instance. We just completed the long Thanksgiving weekend with all that food and maybe lots of family and friends in town for a visit–a good thing, right? (As long as you didn’t get into a fight with your drunk brother-in-law or get bossed around too much by Big Sis.) And now we’re starting to turn our attention to Christmas–decorating the house, buying the gifts, thinking about the food, thinking about the food, thinking about the food. Those preparations are fun, right? (As long as you don’t try to go shopping at the mall on weekends or fall off the ladder stringing the lights along the gutter–or stick your hand in all those rotten leaves in the gutter: yuck!) The warm memories of the holiday just past can link up with the excitement for the holiday approaching and make us feel giggly good all over, better than either experience by itself.

Well, guess what? (I know, you figured it out already.) We’ve got a cookie recipe that combines two top-tier cookies into something that’s better than either by itself. Are there two better cookies than gingersnaps and snickerdoodles? Not in my book (get in the backseat chocolate chip!). But this combination–SNICKERSNAPS–is better! In fact, I think it’s the best cookie I’ve ever had (till tomorrow, anyway). No, really–it is the best cookie I’ve ever had.

So give it a try, as you finish up the last of the turkey from Thanksgiving while unpacking the ornaments for the tree. Sometimes two good things combined are better than either one alone.

snickerdoodle gingersnaps

Snickersnaps

Snickerdoodle cookie dough:

2 Tablespoons shortening

3 Tablespoons granulated sugar

1 Tablespoon beaten egg*

1/2 teaspoon vanilla extract

6 Tablespoons all-purpose flour

1/4 teaspoon baking soda

pinch of salt (about 1/8 teaspoon)

1/4 teaspoon cream of tartar

Gingersnap cookie dough:

3 Tablespoons shortening

1/4 cup granulated sugar

1 Tablespoon molasses

1 Tablespoon beaten egg*

1/2 cup all-purpose flour

1/2 teaspoon baking soda

pinch of salt (about 1/8 teaspoon)

1/4 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 cup cinnamon sugar to roll cookie dough in

snickersnap

To make the snickerdoodle cookie dough, cream together shortening and sugar. Add the beaten egg and vanilla and mix until well incorporated. Add the flour, baking soda, salt, and cream of tartar. Mix until all ingredients are well combined. Cover dough and place in refrigerator for an hour, or overnight.

To make the gingersnap cookie dough, cream together shortening and sugar. Add the molasses and beaten egg and mix until well incorporated. Add the flour, baking soda, salt, cinnamon, and ground ginger. Mix until all ingredients are well combined. Cover dough and place in refrigerator for an hour, or overnight.

When you are ready to bake the cookies, preheat oven to 350 degrees.

Take a small amount of gingersnap dough and roll it into a ball. Take a small amount of snickerdoodle dough and knead it in your hands a couple of times. When the dough comes together, roll it into a ball. Take one ball of each cookie dough and roll them together to make one larger ball. Roll this larger ball in cinnamon sugar. Place cookie dough on nonstick cookie sheet. Repeat with remaining dough.

Bake cookies for 9-11 minutes, or until cookies are set. Cool on cookie sheet for a few minutes before removing to a wire rack to cool completely.

Makes a dozen cookies.

*Beat one egg and measure out a tablespoon for each cookie dough.

snickersnaps

{Adapted from Bakergirl}

Click below to listen to or read Part I of “In the Wilderness”!

In the Wilderness, Part I, audio © Jeffrey Anderson

In the Wilderness, Part I, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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