Yesterday was a beautiful, chilly, Autumn day. A perfect day for baking!
This was my first attempt at SPICED CHAI SNICKERDOODLES. Since snickerdoodles are pretty hard to mess up, I figured they couldn't turn out too bad!
They were just perfect!
Soft, light with a touch of spice!
Recipe:
Makes about 3 dozen
Adapted from here
1 1/2 cup sugar
1 stick of butter
1/4 cup canola oil
2 large eggs at room temp
2 3/4 cup AP flour
2 tsp cream of tartar*
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
Mix these separately in a dry bowl:
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
1/4 cup granulated sugar
Cream the sugar and the butter in the bowl till fluffy. Add the oil and the eggs one at a time. Slowly add in the dry ingredients (minus the separate bowl of spices+sugar) and let it form into a dough. Make balls of dough and roll each in the mixture of spices before placing it on a baking sheet. Bake 8-10 minutes and cool before removing.
Makes about 3 dozen
Adapted from here
1 1/2 cup sugar
1 stick of butter
1/4 cup canola oil
2 large eggs at room temp
2 3/4 cup AP flour
2 tsp cream of tartar*
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
Mix these separately in a dry bowl:
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
1/4 cup granulated sugar
Cream the sugar and the butter in the bowl till fluffy. Add the oil and the eggs one at a time. Slowly add in the dry ingredients (minus the separate bowl of spices+sugar) and let it form into a dough. Make balls of dough and roll each in the mixture of spices before placing it on a baking sheet. Bake 8-10 minutes and cool before removing.
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