Martha Stewart is a culinary genius. No, seriously. The woman could tell me to add sardines to a recipe, and I would do it – and I hate sardines. In fact, with a little less insider-trading and a lot more baking, she could probably bring about world peace. Actually, with the state of our world, Martha should probably get on that.
Anyway, I am taking a course in nonviolence theory and practice with Ursela this semester. It is actually pretty interesting and serves as a nice contrast to the classes I normally take on realist theory and the international system. Each class, however, is about three hours long, so most of us are ravenous by the end. Solution? Bring in food. One of our classmates brought in brownies the week before, and, knowing that there would be tons of chocolate around campus on account of Halloween, I opted to go for something that involved less cocoa: snickerdoodles.
Conveniently enough, I had Martha’s recipe from Cookies on hand. This is a fantastic, fantastic book for any bakers out there. I highly recommend it. Her take on this traditional treat produces particularly pillowy cookies; so, if you like soft mounds of buttery deliciousness that happen to be encased in a nice crust of cinnamony-goodness, her recipe is the way to go.
Results: the cookies made some pretty hungry students happy; my roommates gladly gobbled up the few leftovers, and Martha got another “A” in my book. I think the best part of making these cookies, however, was watching my kitten pace around the kitchen floor as he tried to figure out what on earth the smells were in our house. I also accidentally gave him a dusting of flour. He was not amused
And now for the recipe:
(Recipe taken from Martha Stewart’s Cookies)
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 8 oz unsalted butter (2 sticks) at room temperature
- 1½ cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- Mixing bowls (1 medium, 1 large)
- Small bowl
- Baking sheet
- Parchment or aluminum foil
- Preheat your oven to 350°F.
- In a medium bowl, sift together your flour, baking powder and salt. Set aside.
- Using your spatula, mix together your butter and 1½ cups sugar. You can also use a whisk for this. Mix until pale yellow and fluffy. This takes 2-3 minutes
- Gently mix in your eggs.
- Gradually add in your flour mixture, mixing until just combined – do not overmix!
- In your small bowl, mix together the remaining 2 tablespoons of sugar with your cinnamon. Again, I like stronger flavors and wound up adding an extra half-teaspoon of cinnamon; feel free to adjust according to your taste.
- Using a tablespoon, break off pieces of dough and roll into balls. Roll each ball of cookie dough in the cinnamon mixture and place on a baking sheet lined with aluminum foil or parchment. Continue to do this with the rest of the dough, placing the cookies about 2½ inches apart.
- Bake in batches for 12 to 15 minutes. I usually look to see that I can lift up the edges of the cookie and if the dough has turned slightly golden in color.
- After removing from the oven, allow the cookies to cool on the baking sheet for about a minute, then transfer to cooling rack or platter. Allow to cool completely before storing between layers of parchment paper in an airtight container.
- Eat and enjoy!
Makes 3 dozen cookies