Personally I lean towards
the third theory of origin, 19th century New England, and the habit
of giving whimsical names. Geography
lesson time! New England is a
geographical region which comprises six states of the northeastern United
States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and
Vermont. It is bordered by the state of
New York to the west and south which leads to Utah. If you are looking at a United States map
right now, you’ve done a double take on what I have just written, and I’ve
totally lost you. Let’s follow my
disjointed logic; Brigham Young and
Joseph Smith were born and raised Vermont; however, they developed their Mormon
following in New York which eventually traveled to the Midwestern states, and
finally to Utah. So it shouldn’t be a
wonder for the love of Snickerdoodles by Utahns.
Here is the recipe from The
Joy of Cooking.
Snickerdoodles
Ingredients:
Flour -- 2 cups
Cream of tartar -- 2
teaspoonsBaking soda -- 1 teaspoon
Salt -- 1/4 teaspoon
Unsalted butter, cut into chunks, room temperature -- 1/2 pound, or 2 sticks
Sugar -- 1 1/2 cups plus 1/4 cup
Eggs -- 2
Cinnamon -- 4 teaspoons
Method:
1. Preheat oven to 350°F.
Mix the flour, cream of tartar, baking soda and salt together in a large bowl.
2. Add the butter and 1
1/2 cups of sugar to the bowl of an electric mixer and cream together on medium
speed until the butter is light and fluffy and the sugar is well incorporated.
Reduce the mixer speed to low and add the egg, beating until it is incorporated.
3. Remove the bowl from
the mixer and mix in the dry ingredients with a spatula until well blended.
Wrap in plastic and chill for at least one hour.
4. Mix together the 1/4
cup of sugar and cinnamon in a large bowl. Form walnut-sized balls out of the
cookie dough and roll the balls in the cinnamon-sugar. Place the balls on a
greased or parchment-lined baking sheet, spaced about 2 inches apart.
5. Bake for 8 to 12
minutes, turning the pan once for even baking. Cool 5 to 10 minutes on the pan,
and then remove to a rack and cool completely.
About 2 dozen cookies.
A month or so ago, I was
shopping at Walmart and came upon “Pumpkin Snickerdoodle Cookies” in the bakery
department. Now while we love pumpkin
cookies, the incorporation of Snickerdoodles was tempting to taste test. Primarily they were regular pumpkin cookies
with an extra sugary topping, and a slight crispness around the edges. While not impressed, it did give me the
inspiration to create my own version. My
wonderful “guinea pigs” from the Monticello City Office, San Juan Record and
Monticello Welcome Center were pretty much in agreement; soft cookie with a
slight pumpkin taste, more of the Snickerdoodle coming out in my version.
Especially at this time of
the year when pumpkins are being carved into Halloween décor; “the guts” being
converted into roasted pumpkin seeds; the meat going into pies and breads, now
you have another type of pumpkin cookie to make! Serve them up next to the Thanksgiving
desserts; place a few on Santa’s plate for that extra good girl/boy gift in
your stocking. Then again, a few on your
own little plate, a steaming hot mug of cocoa, a good book to lose yourself in,
now that’s cozy comfort time!
Pumpkin Snickerdoodle Cookies
3 and ¼ cups all-purpose
flour
3 and ½ tsp cornstarch1 tsp cream of tartar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3/4 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup granulated sugar
3/4 cup packed brown sugar (golden for light coloring; dark for darker coloring of cookies)
1 cup unsalted butter, melted and cooled.
1 large egg yolk
1 (15 oz.) canned pure pumpkin
1 and ½ tsp vanilla extract
For rolling:
¼ cup granulated sugar
1 and ½ tsp ground
cinnamon
In a medium bowl, sift together
flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon,
ginger, and nutmeg; set aside.
In a large bowl, cream together butter, granulated sugar and brown sugar, but only to combine, not to the pale and fluffy stage. Mix in egg yolk, pumpkin and vanilla extract thoroughly.
Set mixer on low; slowly add in dry ingredients until combined; scrape down sides to incorporate all ingredients. Cover bowl with plastic wrap, chill in refrigerator for 1 hour; dough will be slightly sticky, but manageable for rolling.
In a large bowl, cream together butter, granulated sugar and brown sugar, but only to combine, not to the pale and fluffy stage. Mix in egg yolk, pumpkin and vanilla extract thoroughly.
Still Use My Tupperward Egg Separator. |
Set mixer on low; slowly add in dry ingredients until combined; scrape down sides to incorporate all ingredients. Cover bowl with plastic wrap, chill in refrigerator for 1 hour; dough will be slightly sticky, but manageable for rolling.
Space cookies 2-inches apart; bake for 15 -17 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on cookie sheets 5 minutes, transfer to wire racks to cool completely; outside of cookies will become crispier while inside will remain soft and cake-like.
Makes 4 dozen cookies.
Mary Cokenour