I’m one to read the dictionary. I like the short words best, but I go through them all.
The A words.
The B words.
The C words.
The D words.
So I was excited to let you all know what the etymology of the name “Snickerdoodle” is.
Sorry, but apparently there is no real etymology. It’s just a whimsical made-up word.
Who’d have thought.
Let’s take this further by making up something from a made-up word.
*adapted from Martha Stewart
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tsp vanilla extract
1 cup unsalted butter, at room temperature
1 3/4 cups homemade vanilla sugar (see below)
2 large eggs
At least three days in advance, put 1 3/4 cups granulated sugar and two vanilla beans in a jar with a tight-fitting lid. The beans will infuse the sugar with their aroma.
Remove the vanilla beans from the sugar. Put one back in storage for later use. Seed the second.
Preheat the oven to 400F, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
Sift together flour, cream of tartar and baking soda; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups vanilla sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Beat in the vanilla bean seeds, vanilla extract and salt until incorporated. Add eggs and beat to combine. Add dry ingredients in several additions and beat to combine.
Form dough into 1 1/2-inch balls. Roll in remaining 1/4 cup vanilla sugar. Place about two inches apart on the prepared baking sheets. DO NOT FLATTEN. Bake until the cookies are set in center and begin to crack, about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.