Blogathon #35 – Intermission – A New Day

Wow. Started at 6 am Eastern time (three hours, it soon become apparent, too early). It’s been a long day, but a good one. I hope you are enjoying the ride and learning something. I especially hope you will pledge your support for the nonviolent social-justice work of Soulforce.

We’re taking a midnight snack movie break right now.  I am about to chow down on homemade snackies — my famous Kynd Snickerdoodles — so I figure this is a good time to share this old family recipe. (I guess they ought to be dubbed Soulforce Snickerdoodles, eh?) If you are up during these wee hours, take a break and make yourself a batch. They’ll be done by the time we get back to the flick.

Oh… “kynd” doesn’t mean vegan — people always ask. I call these cookies kynd because they are made with love and make my tummy — and those of the people with whom I share my creations — most happy. But they go perfectly with ice-cold glasses of cow’s or soy milk.


Natalie’s Kynd/Soulforce Snickerdoodles

2 cups flour
2 tsps. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 cup softened unsalted butter
1-3/4 cups sugar
2 large eggs
2 tbsp. cinnamon

Preheat the oven to 350 degrees Fahrenheit.

Place the first four ingredients into a sifter and — naturally — sift them together into a bowl. In another bowl, beat the butter and 1-1/2 cups of the sugar with an electric mixer until the mixture is light and fluffy. Add the eggs and continue beating until the whole has a smooth texture.

Gradually beat the flour mixture into the butter/egg/sugar combo until a smooth dough appears.

Now, the fun part: Pinch off pieces of the dough and roll them between your palms into tiny balls about an inch or a little more in diameter. Place the balls onto a plate or wax paper. Now, wash your hands!

In a tiny bowl — a custard cup is ideal — mix the remaining sugar with the cinnamon. One at a time, roll the balls in the sugar-cinnamon mixture. Place the balls about two inches apart on oiled cookie sheets. This is important: Bake one pan at a time near the top of the oven for 8 to 11 minutes. Keep a watch on them so they don’t become too brown — you want the cookies to be a light golden brown around the edges.

Once done, after allowing them to settle outside of the overn for about a minute, transfer the cookies to wire racks and allow them to cool.

You’ll end up with about three dozen snickerdoodles. They shouldn’t last long. Let me know if you enjoy them via the comments.

What goes well with or without freshly baked cookies? Justice.

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