I hope everyone had a great Christmas and holiday season! Yesterday I bought Matt Lewis and Renato Poliafito’s third book, Baked Elements: Our 10 Favorite Ingredients. If you haven’t gotten your hands on any of their books yet, I highly recommend checking them out! The recipes are classics, but they always have a little fancy spin added to them, which I really enjoy. These snickerdoodles feature brown butter which gives them a little nutty kick. See why I love these guys?!
Anyways, aside from my new cookbook purchase, I have some big news regarding cameras – I actually have one now! I have always loved photography, but for some reason I never even owned a point-and-shoot camera. All I had to take photos was my iPod touch, which is now shattered because I stepped on it a little while back- ugh! So instead of buying a point-and-shoot, I decided to jump into the (beginner) big leagues and bought a Canon EOS Rebel T3i. I have only had it for a day so far, but I absolutely love it! It took me about 2 minutes to snap the picture above, and it looks about a thousand times better than anything taken with my iPod touch. I’m excited!
Recipe from: Baked Elements: Our 10 Favorite Ingredients
Makes 2 dozen cookies (I ended up with about 3 1/2 dozen smaller cookies)
- 8 ounces (2 sticks) unsalted butter, cut into 1/2 inch cubes
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon plus 2 teaspoons cinnamon, divided
- 1/2 teaspoon salt
- 1 tablespoon whole milk
- 2 large eggs
- 1 cup plus 3 tablespoons granulated sugar, divided
- 1/2 cup firmly packed light brown sugar
- In a medium skillet, melt the butter over medium heat swirling the pan occasionally, until the foam subsides and the butter turns nut brown, about 8-10 minutes. You can strain the butter if you would like, but the book makes a recommendation not to, so I did not. Pour the browned butter directly into the bowl of a standing mixer fitted with the paddle attachment. Beat the butter on medium-low speed for 5-7 minutes, until it is cooled down to room temperature.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of cinnamon, and salt.
- In a small bowl, combine the eggs and milk and whisk slightly.
- Once the butter is cooled, turn off the mixer. Add 1 cup of granulated sugar and the brown sugar, and beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl and beat again for a few seconds. Turn the mixer to low and stream in the egg mixture. Continue beating on medium speed until thoroughly combined, 30 to 45 seconds.
- Add the flour mixture in three parts, beating after each addition for 10 to 15 seconds, or until just barely incorporated. Scrape down the sides of the bowl and gather the dough into a mound in the middle. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- In a wide-mouthed bowl, stir together the remaining 3 tablespoons of granulated sugar and 1 tablespoon plus 1 teaspoon cinnamon.
- Using a small 2-tablespoon-size ice cream scoop with a release mechanism, scoop the dough into balls and roll the touch balls in the cinnamon sugar mixture. Place the cookies about 1 1/2 inches apart on the prepared baking sheets and bake for 10 minutes, rotating the pans half-way through the baking time.
- Set the pans on wire racks to cool for 10 minutes. Use a spatula to transfer the cookies to racks to cool completely.
- Store at room temperature, in an airtight container, for up to 3 days.