Page 50 - Passion4Baking The Magazine

4CoHooklieidsaytshe Snickerdcooookdielse

–mAsadokfdeoycrtuhhtmheomesceoHyleaoaxtlnietddracapyhsesippr.esfectcioatl

1 CUP (130 g) UNSALTED BUTTER Preheat oven to 375°F (190°C) the dough in plastic wrap and
1 ½ CUP (300 g) GRANULATED OR and line two large baking trays chill in the refrigerator for at least
SUPERFINE SUGAR or cookie sheets with parchment 3 hours.
1 LARGE EGG paper. Set aside. Mix together the sugar and
2 EGG YOLKS Place the butter and sugar into a cinnamon for the sugar coating.
2 tsp VANILLA PASTE mixing bowl and beat until pale and Use a medium ice cream scoop to
3 ½ CUPS (435 g) ALL-PURPOSE FLOUR fluffy. Mix in the egg, egg yolks and make equally sized balls of dough,
1 tbsp CORN STARCH vanilla paste, scraping the sides roll in the sugar mixture once or
1 Tsp CREAM OF TARTAR as needed. twice and arrange on to the lined
½ tsp BAKING SODA In a separate bowl, mix together baking trays. Bake the cookies on
1 tsp BAKING POWDER the flour, corn starch, cream of the middle shelf for 10 minutes.
½ tsp SALT tartar, baking soda, baking powder, The cookies will be very puffy and
1-2 tsp GROUND CINNAMON salt and cinnamon. With the mixer soft, but they will firm up nicely as
FOR THE CINNAMON SUGAR COATING: running on low speed, add the dry they cool.
⅓ CUP (75 g) GRANULATED OR ingredients in three additions. Wrap YIELDS: 30
SUPERFINE SUGAR
1 tbsp GROUND CINNAMON I was 12 when I first tasted these cookies,
mthyenfraiennddIMhaarvioenbmeaednehtohoekmedfoervmeresbinaccek.
If you can’t get superfine sugar you can easily
make it yourself: just whizz granulated sugar in
a food processor or blender until fine.

50 Passionforbaking.com