With summer's BBQ's and picnics around the corner, easy pick up desserts are in demand. Add Snicker Doodles to the menu!
Bring the hostages home.
Snicker Doodle Cookies and Bars
Foodie Lit
No one is really sure from where the whimsical name for these very popular delicious cookies came. Most sources say that the cookies are German in origin and in the US, the Amish commonly baked them. The recipe was published in the 1890’s and bakers across the America began to bake them. They have remained a cookie loved by bakers ever since. Slightly tangy in taste because of adding cream of tartar, I have made them both as cookies and as bars. The bars are slightly more cake like but both are delicious. When making large quantities, bar cookies take a bit less time. Try both!
One difficult question Front Row on Death Row brings forth is on redemption and its possibility for these death row inmates.
Author Steve Schonveld told me, “Redemption is a difficult thing. I do think people can change, for better or for worse. I don’t know how or when we decide that someone has been redeemed. And just because someone is redeemed, what does that mean? Do we just let them out of prison? I don’t think that’s appropriate. I do know that with visits like mine, if nothing else, inmates can feel worthy and listened to. That can only be a positive.”
The many questions in the memoir are all important for us to ponder in a world filled with hate, anger and violence. We all have a role to play.
Snicker Doodle Bars or Cookies
Yield: 3 dozen cookies or 1” squares
3/4 cup vegetable oil
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
Topping
1 tablespoon cinnamon
3 tablespoons sugar
1 tablespoon melted margarine
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Line a 9 X 13” baking dish with parchment paper,
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leaving an overhang on two sides. Spray the parchment paper with oil spray or coat with margarine.
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Preheat oven to 350 degrees F.
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Whisk together oil, sugar, eggs and vanilla. Stir in flour, baking soda and salt. Mix until combined.
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Mix sugar and cinnamon together in a bowl or a clean, used spice jar with a perforated inner lid.
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Bars
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Spread dough in pan, pushing dough to each corner. Lightly brush melted margarine over the top of the batter. Mix sugar and cinnamon together and sprinkle evenly over top of batter.
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Bake for about 20-25 minutes. You don’t want the center to be completely dry, let it remain soft but firm. Cool and cut into 1” squares. Completely cool if wanting to freeze.
7. Cookies
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Using about 1 1/2 teaspoons dough, roll into a ball. Place on a parchment lined baking sheet. With your fingers or a spoon, lightly press down on ball to slightly flatten.
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Brush each cookie with melted butter. Sprinkle with sugar and cinnamon.
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Bake for 8-9 minutes, until cookies puff up and are starting to firm but are not hard. With a spatula, remove from pan and place on rack.
Tip: Mix sugar and cinnamon together and put in a clean used spice jar with a perforated lid., making it easy to
sprinkle the sugar and cinnamon evenly.
To Freeze:
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Place bars on a parchment lined baking sheet. Do not allow them to touch. Place in freezer for and ½ -1 hour. Remove and place in freezer proof plastic bag. Last up to 3 months in freezer.
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Place cookies on a parchment lined baking sheet. Place in freezer for ½ -1 hour. Remove and place in freezerproof plastic bag. Last up to 3 months in freezer.
# Desserts #Cookies #Vegetarian #Dairyfree/Pareve
Expandthetable suggestions
Lessen the sugar: Substitute Stevia for sugar in the recipe, following substitution measurements on the package.
Not a fan of cinnamon? Try nutmeg, plain sugar or grated lemon rind.
