Pepper wanted to make cookies today. Never mind it was the hottest day of the year – 95 degrees by our thermometer.
“What kind do you want to make?” I asked.
This is usually a safe bet, as they are CPT America’s favorite and will almost always get the green light. However, I’d been looking through my “new” copy of The Yankee Cook Book the evening before and had spotted a recipe for Snickerdoodles in it.
“Would you like to try a new recipe for Snickerdoodles?” I asked.
Pepper was reluctant. She preferred to play it safe – at least in the area of baking.
“I think I’ll just use our recipe,” she decided. “I know it’ll turn out.”
“Tell you what,” I said, not ready to give up. “You make our recipe, and I’ll make the Yankee one. Then, we’ll compare the results.”
So, right after lunch, Pepper got started. Her cookies, as usual, were delicious. Crisp on the outside – soft on the inside. You can’t go wrong with a cup of butter, right?
(By the way, if you’re interested, you can find Pepper’s Snickerdoodle recipe HERE).
Then it was my turn. Right away, I noticed differences between the two recipes. Where Pepper’s called for two sticks of butter, the Yankee recipe only required half a stick. And, the Yankee recipe used powdered sugar instead of granulated. It included milk, raisins, much more flour, and lots of baking powder. I suspected these were going to be cake-ier cookies than Peppers.
I was right. When the cookies finally came out of the oven, they looked like this:
(I included one of Pepper’s Snickerdoodles on the right so you could see the difference.) The two Snickerdoodles are not at all alike. In fact, I wouldn’t even call the Yankee Snickerdoodles “cookies”. They taste, look, and feel more like scones to me.
Which doesn’t mean they aren’t good. They’re delicious – especially with a cup of tea. They’ll be a nice treat for breakfast tomorrow morning.
In case you’d like to taste the difference for yourself, here is the recipe I used:
Snickerdoodles (from The Yankee Cook Book, Imogene Wolcott)
2 cups confectioners’ sugar, sifted 1 tsp salt
2 eggs, well beaten 1 cup chopped raisins
4 TB butter 1 cup milk
4 cups flour 1 TB vanilla
4 tsp baking powder sugar and cinnamon
Add sugar to eggs, then stir in butter which has been softened but not melted. Mix and sift dry ingredients; add raisins and add to first mixture alternately with the milk. Beat well, add vanilla. Drop by teaspoonfuls on greased cooky sheet. Sprinkle cookies generously with sugar and cinnamon mixed together. Bake 20 minutes in a moderate oven (350 degrees F.). Do not place snickerdoodles close together on cooky sheet as they spread. Makes 36 cookies.
From the dining room table, thinking that with this weather, we’d better install the window air conditioning units soon,
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