Multigrain Snickerdoodles (notes in red are her notes)
(From The Cookbook Junkie)
¾ cup unsalted butter I used salted
1 ½ cups sugar
2 teaspoons baking powder
¾ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange juice
2 large eggs
1 1/3 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
1 cup whole barley flour
¾ cup traditional whole wheat flour
Coating
1/3 cup sugar
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F. Lightly grease 2 baking sheets or line with parchment paper.
Cream the butter, sugar, baking powder, salt and vanilla in a large bowl. Beat in the orange juice and eggs, scraping the bowl, then add the oats, barley flour and whole wheat flour, beating until well combined. Refrigerate the dough, covered, overnight. (If you do this, I would suggest turning off the oven they just asked you to turn on!)
To prepare the coating, combine the sugar and cinnamon in a large plastic bag. (I used a bowl.)
Drop the dough by tablespoonful, 6 pieces or so at a time, into the bag. Gather the bag closed at the top, trapping some air inside. Shake gently to coat the balls with the sugar. Place them on the prepared baking sheets and flatten to about ½ inch thick, using the flat bottom of a measuring cup or drinking glass. Repeat till you’ve used all the dough.
(I didn’t chill the dough. I scooped it and sprinkled it liberally with the cinnamon/sugar mixture. I didn’t flatten them – they flattened out nicely themselves.)
Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they’re beginning to brown around the edges, 12 to 14 minutes. Remove the cookies from the oven and transfer them to a rack to cool. For soft snickerdoodles, place them in an airtight container or plastic bag, once they cool. For crisper cookies, allow them to remain uncovered overnight before transferring to a storage container
1 Comment
May 7, 2008 at 9:51 pm
These sound great! How were they?