One of the rules about baking is to use a trustworthy recipe. In my cookie baking quest, I figured that a celebrity chef would 1. have a half decent recipe and 2. have people checking her recipes to make sure they wouldn’t fail.
Boy was I wrong. I should have learned from my baking disaster as a result of Martha Stewart’s special cookie magazine.
This time, I made Nigella Lawson’s snickerdoodle recipe from her book, How to be a Domestic Goddess. These aren’t the traditional kind of snickerdoodle recipe as instead of a flat cookie, these are baked in round balls and are supposed to have a texture similar to doughnut holes. Visually, they look very cute and appetizing.
Off the plate and into your mouth, they are dry, hard, and dry. I had a batch of lovely scented rocks on my hands. Microwaving them didn’t help much, and they were only edible if you soaked them in milk or coffee. These ended up in the garbage bin rather than in my gift tins.
from Nigella Lawson’s How to be a Domestic Goddess
1 2/3 cups all purpose flour (alternatively, replace 2 tbsp of the flour with cocoa to make “chocodoodles”)
1/2 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/3 cup + 2 tbsp sugar for rolling cookies
1 large egg
1 tsp vanilla extract
1 tbsp cinnamon
2 baking sheets, lined with parchment or greased
Preheat the oven to 350 F.
Combine the flour, nutmeg, baking powder, and salt. Set aside.
In a large bowl, cream the butter with 1/3 cup sugar until light in texture and pale in colour. Beat in the egg and vanilla.
Stir in the dry ingredients until smooth.
Mix 2 tbsp sugar and the cinnamon and place it onto a plate.
With your fingers, squeeze out pieces of the dough and roll between the palms of your hands into walnut-sized balls.
Roll each ball in the cinnamon-sugar mixture and arrange on greased or lined baking sheets.
Bake for about 12 – 15 minutes, until golden brown.
Cool on baking sheets for 1 minute before transferring to a wire rack to cool.