A couple of weeks ago, The Trout and I went to a restaurant supply store to "check it out." I found beautiful, heavy baking sheets for under 8 dollars. I feel they are of a much better quality than what you can buy in the typical baking department of a store. I immediately went home and threw those old sheets out. I have plans to go back and get more of these beautiful baking sheets.
Then another item I have wanted for a long time is a "Silpat." It is a remarkable sheet made in France that is placed on the bottom of a baking sheet. It is made of silicone with fiberglass mesh. Nothing sticks to it and nothing BURNS!! No greasing of the pan is needed. I am so happy!!! I just might have to get another one to fit the second baking sheet I plan to buy. I am slow to change, but I am so happy I did.
And on that note, I was ready to start baking cookies. Velva at "Tomatoes on the Vine" had a Snickerdoodle cookie recipe that sounded very different from all others. I remember tasting very bitter cream of tartar years ago in these cookies. Velva had the same ingredients but in different portions. They taste out of this world! In fact, The Trout thought they tasted like cinnamon custard. Here is Velva's recipe and "I approve this recipe!"
Snickerdoodles
Makes 24 (I got 36 cookies 2" diameter)
2 3/4 cups flour
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F.
Combine 1/2 cups sugar, butter, vanilla and eggs. Mix well.
Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1-inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar-cinnamon mixture and place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until the cookie is set. Immediately remove from cookie sheets and cool.
I've often looked at those Silpats and wondered if they're as good as Martha Stewart always claimed. I'll take your word over hers!
ReplyDeleteIsn't it nice to find a cookie recipe that's a keeper?
I have never heard of Silpats, I will be looking for them on my return to France. Thanks for the tip. Diane
ReplyDeleteA good recipe! I use restaurant pans and parchment paper and no longer have burning or excessive browning.
ReplyDeleteI think you commented on my blog post about Sofia, and I wanted to tell you that I have removed it at her mother's request and thank you for your prayers!
Great cookies! I just bought 3 new baking sheets and Silpats also. They are great and I just wish I bought them years ago. You are so right; nothing burns or sticks!
ReplyDeleteYour recipe sounds so nice; love that silpat and have been thinking of getting one. Now I think I will.
ReplyDeleteMy family will take a snickerdoodle over a fancy cookie any day of the week. Isn't the Silpat one of the greatest things ever invented? I don't know how I ever got along without it.
ReplyDeleteI couldn't believe there was anything you couldn't cook or bake! You found the remedy. I haven't baked anything this year, so we won't be dieting in January. Our kitchens are similar.Lots of delicious goodies come from yours all year long. Merry Christmas to you both!
ReplyDeleteI have the heavy baking sheets, too and I'm so glad I bought them. What a difference over the flimsy little cookie sheets I had before. I also have a couple of Silpat liners, but like a dummy, I cut my biscotti on them. Then I read that if they're cut, they shouldn't be used because of the fiberglass in them. So, now I use parchment and am always happy with that.
ReplyDeleteSusan, thank you for the shout-out. I am really glad that you enjoyed the snickerdoodles. I tend to shy away from baking( it might have something to do with having to follow the directions :-) ) However, these cookies stuck with me too.
ReplyDeleteI have been more inspired to bake since I started blogging. I am thinking those silpat liners maybe a very good idea.
Velva
I have found over the years that our baking equipment makes such a difference to the finished product.
ReplyDeleteI have recently been stocking up on some really heavy duty trays and 'tins' and cake 'pans' and the trays can be used for baking and roasting vegetables etc. very helpful.