Sunday, October 30, 2011

and now...The Snickerdoodle

I don't tend to discriminate when it comes to cookies. I'm an equal opportunity muncher. Oatmeal raisin, peanut butter, oreos, sugar, and of course chocolate chip are all pretty equal in my mind...or in my belly. I'd like to think that I make all these cookies with equal deliciousness but there's ONE cookie that drives people smack into their happy place: the snickerdoodle.

'What is it, Laura, about this particular cookie that makes folks so happy?' you ask.
well maybe...

Cinnamon makes people stupidly happy.
The slightly crispy outside and the buttery inside makes people stupidly happy.
Donut glaze makes people stupidly happy.
Free cookies make people stupidly happy.

The first time I made these was while performing in Hilton Head, SC around Christmas of '08. There was this local holiday cookie competition and I entered thinkin' 'ooo fun' and frickin won. So...yeah...these things are tasty.

I also baked these for Madison Square Eats and they sold out in a day-and for the next week of the festival everyday someone would come by saying 'Hey, do you have any snickerdoodles?' It makes a girl monstrously proud.

And also kinda giggly...I mean what's funnier than a grown man saying 'snickerdoodle'?

So here's my recipe and here's hopin' you like 'em!

Snickerdoodles w/ Donut Glaze

Stuff you'll need

set oven to 375/ use ungreased cookie sheets

2 1/4 cups flour
1 t baking powder
1 t salt 1
1 1/2 T cinnamon

2 sticks room temperature butter
1/2 cup white sugar
3/4 cup brown sugar
1/2 t vanilla
2 room temperature eggs

3 T plus 1 T cinnamon for rolling

Combine first 4 ingredients in small bowl
Cream butter and sugars
Add vanilla
Add eggs one at a time
Beat in flour in 3 incorporations

About to add eggs and vanilla to creamed butter/sugars

(*optional-let dough rest for half hour in fridge*)

Roll balls of dough in cinnamon/sugar mixture
Bake for 8-10 mins

Fancy cookie scoop
All rolled in cinnamon sugar 'bout to go in the oven

Stuff you'll need
2 t hot milk
1/2 t vanilla
1/2 cup powdered sugar (10x sugar)

whisk together and let set for a sec til it's kinda room temp. (how frickin' easy was THAT?)
pour over cookies or dip cookies into the glaze.
You're welcome.

Don't forget to lick the beater!

Monday, October 17, 2011



I've been pretty busy (can't remember the last time i grocery shopped) lately and it is way past time i updated this bloggie thingie.

'What's been keeping you so busy, Laura?' you say? always.
Singing at cabarets...old favorite past-time
Breaking favorite past-time
Working at a bakery...Stupidly fun

Along with the usual baking, packaging, etc. at Hot Blondies ( I've been working at their booth for Madison Square Eats. A big ole market of spiffy restaurants and trucks, Madison Square Eats has been a joy for my mouth and an enemy to my hips.
'Lobster roll?' Why, yes, thank you.
'Prosciutto and kale pizza?' Don't mind if I do.
'Beer, beer, and more beer?' Well, you only live once, right?
And who needs grocery shopping when you've got cute guys throwing steak tacos your way? Exaaaaactly.
It's been a hell of a lot of fun AND i'm picking up little tips about running mobile food services. That could come in handy someday...

Anyhoo-attached is a little video of a pretty bad-ass day involving an audition, a haircut, baking, working the booth, some RIDICULOUSLY cool news, and singing karaoke in Queens.