Wednesday, February 21, 2007

Snickerdoodles

Shishyboo from Australia wrote to ask what Snickerdoodles are and if they have something to do with the Snickers candy bar. Well, sadly no, Snickerdoodles have no chocolate, but are very delicious just the same. They are a cinnamon and sugar cookie created by the Dutch and German communities (like so many of our best desserts here in America, lol). The recipe is a very easy one and oftentimes is the first cookie that little bakers make on their own.

Snickerdoodles
(from Allrecipes)
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, soft
1/2 cup shortening (non hydrogenated), soft
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 tbsp sugar
2 tsp cinnamon


Preheat oven to 400F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
In a large bowl, cream together butter and shortening, gradually adding the sugar until mixture is fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed until a dough is formed.
In a small bowl, combine sugar and cinnamon. Roll 1-inch balls of dough in the mixture and place on baking sheet. Cookies will spread, so leave about 2-inches between cookies.
Bake for 8-10 minutes, until set.
Remove to a wire cooling rack immediately.
Store in an airtight container when cool.
Makes about 4-dozen.

But...

I do have a couple favorite recipes involving Snickers Bars.

One that is rather involved but worth the work:

Snickers Pie

Crust:
2 cups graham cracker crumbs
4 teaspoons brown sugar
1/2 cup unsalted butter, melted

Fudge Layer:
1/2 cup unsalted butter, cut into 8 pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
2 cups (about 8 1/2 ounces) 1/2-inch pieces
of Snickers bars

Cream Cheese Layer:
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Topping:
2 ounces milk chocolate, chopped
3 tablespoons heavy cream

For the crust: Heat oven to 350 degrees F. Butter a 9-inch deep-dish glass pie pan.

Combine crumbs and brown sugar in a mixing bowl. Add melted butter, stirring until well incorporated. Press mixture evenly onto the bottom and up the sides of prepared pan. Bake for 5 minutes, until crust is set. Transfer to a rack to cool.

Keep the oven temperature at 350 degrees F.

For the fudge layer: Combine butter, semisweet and unsweetened chocolates in the top of a double boiler; set over simmering water and stir until melted and smooth. Remove top insert and cool slightly.

Sift together flour, baking powder and salt into a mixing bowl.

Using an electric mixer, beat together sugar, egg and egg yolk in a large bowl for 1 minute, until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust.

Bake for about 15 minutes, until a skewer inserted into the center comes out with moist batter still attached. If crust browns too quickly, cover with foil.

Transfer pan to a rack and let cool for 10 minutes. Evenly arrange Snickers bars over the top.

For the cream cheese layer: Using an electric mixer, beat together cream cheese and sugar in a mixing bowl until smooth. Add egg and vanilla extract and beat until smooth. Carefully spread mixture over the Snickers bars. Bake for 15 minutes, or until cream cheese is set. Transfer to a rack to cool.

For the topping: Combine chocolate and cream in the top of a double boiler. Set over simmering water and stir until chocolate is just melted and smooth. Remove from heat. Dip a spoon into mixture and drizzle decoratively over the pie.

Refrigerate until well chilled. Serve cold. The pie may be prepared up to 3 days ahead. Cover loosely with foil and keep refrigerated.

Serves 12 to 16.


And one that is easy and a little bit different:

Snickers Salad recipe

6 Granny Smith apples (or any tart apple)
6 large Snickers bars
12 ounces Frozen Whipped Topping
Chocolate sprinkles

Chop the apples and Snickers bars into small bite-size pieces. Mix thoroughly into the whipped topping. Use the sprinkles for garnish over the top. For best flavor, refrigerate for several hours.


Needless to say, neither of these is low fat, but they are both oh-so-good!

2 comments:

shishyboo said...

Thankyou for that, I'll give them a go

The Humble Housewife said...

WHy why why? Oh those recipes sound amazing!!! Snickers pie? Good Lord, I'd never live through it! And the salad... I presume the apples cancel out the snickers right? We don't have Cool whip here, do you think slightly sweetened whipped cream would work? Can't wait to try these!!!