just a smidgen

Snickerdoodle Cookies (ummm, blush…) for Breakfast

snickerdoodlesa

I could lie, but any astute photographer would notice the loooong shadows cast by the Snickerdoodle Cookies.  And as such, it is indisputable proof that they were eaten in the wee hours of the morning.

Do I have an excuse?  Nope.  Do I have a justifiable explanation?  Nope².  But I’ll have a go at it anyway, just to feel better about my decision:

1.  It all started when I had to whip up a batch of Snickerdoodles for our bike crew taking part in the Enbridge Ride to Conquer Cancer, after all, they had to cycle 108 km, one way!
2.  Someone needed to be the taste tester/guinea pig or I could have poisoned the whole team, who then would be unable to ride the next morning.
3. The dough does contain cinnamon, which is an often utilized breakfast ingredient.
4.  They were supplemented with (according to my food guide) a very healthy 8 oz serving of milk (and espresso).
5.  No one else was around to help.  (Except my dog, but I’ll get to that story later.)

Unfortunately, the added bonus of a piece of Skor bar baked in the center, however, may be the most damning evidence of all. But would I do it all again?  Absolutely!!

Sneakerdoodles

(so named because of the circumstances under which they are often eaten and the addition of a little teensy bit of Skor bar in the center)

Sneakerdoodle Snickerdoodles Cookies
 
Cook time
Total time
 
Ingredients
  • 2 2/3 cups flour
  • 1 cup butter
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla
  • 2 eggs
  • 1 ¼ cups sugar
  • 2 tsp cinnamon
  • 2 tbsp sugar
  • About. 2-3 Skor chocolate bars, chopped into 3/4? squares.
Instructions
  1. In a large mixing bowl, combine the above ingredients from flour through to and including the eggs, beating after each addition at a low speed until all the ingredients are well blended.
  2. Shape the dough into a ball, wrap in plastic wrap and put in the fridge for about 2 hours (or up to one week).
  3. Preheat oven to 375F.
  4. In a small bowl, mix together cinnamon and sugar.
  5. Roll chilled dough in to 1 ½” balls, press your thumb in and press a small (about ¾”) piece of Skor chocolate bar into the center. Wrap the dough around then reshape into a ball. Roll in the cinnamon sugar mixture.
  6. Place dough 2” apart on an ungreased cookie sheet, preferably on parchment paper or a silpat liner.
  7. Bake about 10-12 minutes until only lightly browned.

 

As for the dog, well, let’s just say I owed him a treat and leave it at that…

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Love, Smidge

 

 

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