If you want to make great memories, just bake with your children! On a recent snowy winter day, I was lucky enough to have my granddaughter join me in the kitchen to make Snickerdoodles, a classic Pennsylvania cookie that is as fun to say as it is delicious to eat.
While you and the little ones are having fun playing with food, don't forget this is a great opportunity to reinforce hygiene and kitchen safety rules: Wash hands, keep hair pulled back, let grown ups be in charge of hot things, sharp things, and electric things.
Most of all, make sure that you take into account the age of your helper so that everyone can have a great time. Chef Mary is only 3 years old, so her Snickerdoodle job was to roll the dough into balls and then roll the balls in the sugar-cinnamon mixture and place them on the cookie sheet. She pressed each ball lightly with her little fingers and was so proud of a job well-done! (I doubled the amount of cinnamon-sugar mixture because I knew a good bit of it would end up on the counter and floor, and it did!) I forgot to take a picture of the finished product because we got busy eating them right away!
Snickerdoodles
Makes about 2 dozen
1/2 c. salted butter
1 c. granulated sugar
1 large egg
1/2 tsp. good vanilla extract
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 1/2 c. all purpose flour
2 T. granulated sugar, reserved
1 tsp. ground cinnamon, reserved
Cream the butter and sugar; add the egg and beat until smooth. In separate bowl, whisk together the baking soda, cream of tartar, and the flour. Add the dry ingredients to the wet and beat till smooth. (You might have to finish with a wooden spoon because the mixture will be stiff.) Cover and let rest for 10 minutes in the fridge. Combine remaining sugar and cinnamon in a small bowl.
Using a 1-oz. scoop or a tablespoon, form cookie dough into balls and roll in cinnamon-sugar mixture. Arrange cookies on a parchment-lined cookie sheet, about 2 inches apart, and bake in a 375 degree oven for about 12 minutes or until golden around the edges. Remove to a rack and cool. Great dunked in coffee or milk!
Bon Appétit!
While you and the little ones are having fun playing with food, don't forget this is a great opportunity to reinforce hygiene and kitchen safety rules: Wash hands, keep hair pulled back, let grown ups be in charge of hot things, sharp things, and electric things.
Most of all, make sure that you take into account the age of your helper so that everyone can have a great time. Chef Mary is only 3 years old, so her Snickerdoodle job was to roll the dough into balls and then roll the balls in the sugar-cinnamon mixture and place them on the cookie sheet. She pressed each ball lightly with her little fingers and was so proud of a job well-done! (I doubled the amount of cinnamon-sugar mixture because I knew a good bit of it would end up on the counter and floor, and it did!) I forgot to take a picture of the finished product because we got busy eating them right away!
Snickerdoodles
Makes about 2 dozen
1/2 c. salted butter
1 c. granulated sugar
1 large egg
1/2 tsp. good vanilla extract
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 1/2 c. all purpose flour
2 T. granulated sugar, reserved
1 tsp. ground cinnamon, reserved
Cream the butter and sugar; add the egg and beat until smooth. In separate bowl, whisk together the baking soda, cream of tartar, and the flour. Add the dry ingredients to the wet and beat till smooth. (You might have to finish with a wooden spoon because the mixture will be stiff.) Cover and let rest for 10 minutes in the fridge. Combine remaining sugar and cinnamon in a small bowl.
Using a 1-oz. scoop or a tablespoon, form cookie dough into balls and roll in cinnamon-sugar mixture. Arrange cookies on a parchment-lined cookie sheet, about 2 inches apart, and bake in a 375 degree oven for about 12 minutes or until golden around the edges. Remove to a rack and cool. Great dunked in coffee or milk!
Bon Appétit!
Chef Debbie
1 comment:
Yeah! Get the kids in the kitchen. What a cutie pie and I love her apron!
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