It's for the SGH needy patients' fund and I'm donating 2 large cakes to be sold in slices. Won't be there in person as I have other commitments but I just can't wait to hear how it goes from my colleagues. Yay!
Okay, back to the post.
So here's another recipe from the best bakesale cookbook. Initially I wanted to do the molasses cookies again for some spice but I chose these since they seemed to simple, and they're snickerdoodles! How can that word not make anyone smile?! :D
I must admit that making these cookies in such humidity was tricky. I got quite a bit of dough on my fingers despite constant chilling in the freezer. Didn't occur to me until later that I should have used my cake dropper to make things less messy. Like I've said before, we live and learn!
These cookies were nice nonetheless. Baked for a few minutes and they come out and remain soft. Baked for longer they come out soft and turn crispy like wafers. Each to his own!
INGREDIENTS (3-4 dozen cookies)
- 225g softened margarine/butter
- 1 1/4 cup granulated sugar
- 2 eggs
- 2 3/4 cup plain flour
- 2 tsp cream of tartar
- 1 tsp double acting baking powder
- 1/2 tsp salt
- Cinnamon sugar: 2 tbsp granulated sugar for every tbsp of ground cinnamon
- Beat sugar and butter in bowl until smooth and creamy
- Add the eggs in and mix well
- Finally add in all the dry ingredients and mix thoroughly
- Chill dough in an airtight box or cling wrap-covered bowl overnight
- Mix the cinnamon sugar together and also leave overnight in an airtight box
- Pre-heat oven to 179 degree C and line baking trays with non-stick material
- Break off small pieces of dough and roll into 1" balls
- Rolls the balls in the cinnamon sugar ensuring even coating
- Place balls 2" apart on baking tray
- Using a flat bottom glass, press balls down until flattened - about 1/4" thick
- Bake in the oven for about 8-10mins and remove to cool before serving
Yay for cookies with frothy, warm milk!