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Dec. 15th, 2002 11:49 amhmm.. i need structure to my life again - i don't have it, and now i'm finding that I'm doing a lot of sleeping and computering. :) go figure.
( so today, i'm going to - )
( so today, i'm going to - )
Dec. 15th, 2002
(no subject)
Dec. 15th, 2002 04:06 pmhey, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
doroshii! here's the snickerdoodle recipe - i'm sorry it's taken me so long.
from joy of cooking -
Position a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Grease cookie sheets.
Sift togerther:
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Beat on medium speed until very fluffly and well blended:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
Add and beat until well combined:
2 large eggs
Stir the flour mixtures into the batter mixture until well blended and smooth. Pull off pieces of the dough and roll between your palms to form generous 1 1/4 inch balls. roll in a mixture of
1/4 cup sugar
4 teaspoons ground cinnamon
Space about 2 3/4 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are light golden brown at the edges, 8 to 11 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool. Let the cookie sheets cool between batches or the cookies may spread too much.
doroshii! here's the snickerdoodle recipe - i'm sorry it's taken me so long.from joy of cooking -
Position a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Grease cookie sheets.
Sift togerther:
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Beat on medium speed until very fluffly and well blended:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
Add and beat until well combined:
2 large eggs
Stir the flour mixtures into the batter mixture until well blended and smooth. Pull off pieces of the dough and roll between your palms to form generous 1 1/4 inch balls. roll in a mixture of
1/4 cup sugar
4 teaspoons ground cinnamon
Space about 2 3/4 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are light golden brown at the edges, 8 to 11 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool. Let the cookie sheets cool between batches or the cookies may spread too much.