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28 November 2012 @ 08:52 am
Holiday cooking  
Over Thanksgiving weekend, I made something like 8 dozen snickerdoodles (cinnamon sugar cookies), plus two or three dozen haystacks, the kind made with chow mein noodles.

My wife has shown me up by making an *amazing* lemon meringue pie yesterday, which is much harder. Still, I will share my snickerdoodle-making prowess, for I accidentally discovered an amazing snickerdoodle secret -- then made more batches to test it.

Start with Mrs Sigg's snickerdoodle recipe, which is perfectly good in its own right. But use 3 tsp of baking *powder* and one of cream of tartar instead of the recommended baking *soda* and cream of tartar. You'll get amazingly light, airy snickerdoodles. If you also use more vanilla extract, you get amazingly light, airy, vanilla-y snickerdoodles. Make sure to cook on the low end of the range of times she gives -- 7 or 8 minutes instead of 8-10. If you make them big, go for 8 minutes or they'll be a little raw in the center and you'll have to eat a little bit of cookie dough at the center of each cookie.

I know how you hate eating cookie dough.

You can also do things like using vanilla sugar as part of the sugar, and it helps a bit. But trust me on the baking powder thing, it's amazing. Don't bother using vanilla sugar for the cinnamon-sugar on the outside of the cookie, you can't taste it.

Unrelatedly, if you're making chow mein noodle haystacks, don't bother with seriously good quality chocolate. It just doesn't work with the chow mein noodles. You're way better off using cheap chocolate and/or hideous artificial butterscotch, both of which come out great. Live and learn!

Happy cookie-making!
rbus: butterrbus on November 28th, 2012 09:22 pm (UTC)
snickerdoodles are agents of satan.
they possess your soul until you eat them all,
consuming their satany goodness.

a friend makes "bacon snickerdoodles."

gilding the lilly, i say!
Noah: face with goateeangelbob on November 28th, 2012 09:49 pm (UTC)
Whoah. Yeah, bacon snickerdoodles would be a very different kind of good. You probably wouldn't want the airy/vanilla-y version for that.

Wow. Now I want to make bacon-molasses spice cookies!
Stone of stumbling and rock of offense: novawordweaverlynn on November 29th, 2012 11:26 am (UTC)
Bacon peanut-butter blossoms -- you know, the ones with a Hershey's Kiss in the middle. A dark-chocolate kiss.
rbus: butterrbus on November 29th, 2012 04:21 pm (UTC)
May drown in mouth-waterings...
Noahangelbob on November 29th, 2012 05:08 pm (UTC)
That would be really excellent.

And once again, a different kind of excellent.

Bacon would probably work really well in the chocolate haystacks, too.
Anthony: chococatterpsichoros on December 2nd, 2012 06:40 pm (UTC)
After having tried this, and thought "Two great tastes that taste great separately", I have my doubts about bacon-chocolate haystacks.

Though maybe my mistake was trying the milk-chocolate version instead of the dark chocolate.
Noahangelbob on December 2nd, 2012 07:04 pm (UTC)
Part of that is also that the bacon needs to be used sparingly, like salt in salted chocolate.

One of the nice things about chocolate haystacks is that there is *no* subtlety you could be washing out with too much bacon. Good chocolate is wasted on chocolate haystacks. If I win, this means I don't have to be *quite* as sparing with the bacon :-)
Noahangelbob on November 18th, 2013 12:53 am (UTC)
Note to the future me: also, use all butter, not 50/50 butter/shortening.