I really didn’t feel like working today, so while I managed to pull myself together for an hour-long SLF monthly meeting (we have three interns right now! three!), I have given myself permission to goof off for the rest of the day.
Which apparently means watching Leverage: Redemption (three episodes in so far, v. good) and baking snickerdoodles for the summer Patreon treat boxes, which I suppose does qualify as working, but is also just lovely, with a cool rainy day outside and the kitchen smelling so yummy. (The kids are excited.)
I took a base snickerdoodle recipe, replaced some sugar with a little honey, which makes them just a touch moister and more complex in flavor, and added some cardamom to the traditional cinnamon inside and out, which makes them beautifully aromatic. Happy with the result.
(30 minutes, makes about 36 cookies)
1 t. vanilla
1. Preheat oven to 375F. Either grease or use parchment paper on baking sheets; set aside.
2. In a bowl, whisk together flour, baking powder, salt, 1/2 t. cinnamon, 1/4 t. cardamom; set flour mixture aside.
3. In a large bowl, cream the butter and 1 c. of sugar together until fluffy. Beat in the egg, honey, and vanilla, then slowly beat in the flour mixture.
4. In a small bowl, combine the remaining 3 T sugar, 1/2 t. cinnamon, and 1/4 t. cardamom.
5. Form dough into small (roughly 3/4-inch) balls. Roll the balls in the sugar-cinnamon-cardmom mixture, then place the balls 2 inches apart on prepared baking sheets.
6. Bake for 10-12 minutes, until golden brown and slightly cracked on the top; transfer cookies to a wire rack to cool.