Friday, August 11, 2017

Sprinkledoodles

While I was checking out my stack of Paleo cookbooks from the library, the circulation clerk recommended this new cookbook by Patti LaBelle.

Even though a dessert cookbook did not fit in with the theme of my checkouts, I said, "Why not?"

One recipe I found in the book stood out as something Don would really enjoy. On page 113, there was a cookie recipe called Sprinkledoodles.

Sprinkledoodles are like Snickerdoodles, only they have sprinkles on them to make them look a little more cheerful.

I made them on Tuesday, and he loved them!
Here is a shortened version of her recipe:

Sprinkledoodles

2 3/4 cup flour
2 t. cream of tartar
1 t. baking soda
1 1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. salt
1/4 t. ground cloves
1 cup unsalted butter, at room temperature
1 1/2 c. sugar
2 large eggs, at room temperature
1 t. vanilla extract
Multicolored sprinkles for decorating

Sift flour, cream of tartar, baking soda, cinnamon, nutmeg, salt and cloves together in a bowl.
Cream butter and sugar in another bowl with an electric mixer.
Beat eggs in, one at a time, and then the vanilla.
Gradually stir in the flour mixture.
Chill dough for 1-2 hours.

Preheat oven to 350 degrees. Position oven racks in top third and center of oven.
Using a 1-tablespoon cookie scoop, shape dough into balls.
Press top of each ball into sprinkles and place on ungreased cookie sheet.
Bake 15-18 minutes, switching the position of the baking sheets from top to bottom and rotating front to back halfway through baking time. Remove from oven when cookies are barely browned.
Let cool on wire rack for 5 minutes.

Makes 3-4 dozen.

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