Search for Snickerdoodles

So, I don’t know what happened in the time since we started this blog, but it’s been insanely difficult lately to find newspaper recipes online that don’t cost money for archive fees. I found a whopping two results when I searched for news about “snickerdoodle recipes.” Two. On Google.

This article contained a recipe for snickerdoodles bar cookies instead of regular cookies, but I liked the woman’s frugal food budget.

Thank goodness for the Atlanta Journal-Constitution, which not only had a snickerdoodle recipe, but a recipe submitted by someone local. Huzzah!

Snickerdoodles

1/2 cup (1 stick) butter, room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons cinnamon

1. Preheat oven to 400 degrees. (I actually had to lower it to 375 and move my cookies up from the center rack because the bottoms kept burning…)

2. In a mixing bowl, beat butter and 1 1/2 cups sugar until fluffy.

3. Beat in eggs one at a time. Add vanilla.

4. In a small bowl, combine the flour, cream of tartar, baking soda and salt. Beat into butter mixture.

5. In a small bowl, combine remaining 2 tablespoons sugar with the cinnamon. Roll cookie dough into 1-inch balls, then roll in cinnamon sugar.

6. Place 2 inches apart on ungreased cookie sheets and bake for 9 to 10 minutes, until cookies are crackled but no longer gooey in the center (do not let the edges brown). (I cooked them about 7 minutes at 400. When I lowered the temperature, it was about 9 to 10 minutes, but they still burned on the edges)

7. Transfer cookies to wire cooling racks with a metal spatula.

((Photos will go here once I figure out why I cannot upload anything to my laptop 😦 Suffice to say, the cookies looked burnt. :-P))

This recipe venture (and semi-failure) kind of illustrated why I see many people in the online cooking/baking community turning to blogs instead of newspapers. I feel like I could have gotten a much better and thoroughly tested recipe had I gone to a cooking site where many users rate their experiences.

I guess it’s a little like techie folks mocking newspapers and TV stations for their laughable, out-of-date coverage of technological advances. There’s no way, even when papers draw their recipes from new books and even some bloggers, that newspapers can stay up on all the newest and greatest recipes.

Mark Bittman seems on top of things, of course. And one local notable exception? Seattle Times’ and NPR’s food writer Nancy Leson is on it. She blogs, she tweets, and she seems pretty savvy to trends and new ideas.

Are newspaper test kitchens still running after the most recent wave of cuts to the industry? I’m hoping to get in touch with folks in Seattle and Detroit to find out. Do you have any ideas?

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Published in: on December 6, 2009 at 10:05 am  Leave a Comment  
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