Wednesday, February 04, 2009

secret ingredient

i don't consider myself to be much of a baker. give me a general cooking recipe, and i'm off to the races. but i think with baking, it's more of a learned art that, perhaps, doesn't come naturally with what cooking instincts i have. i find myself worrying what the texture of the dough should look like, how small/big i should make the "teaspoon sized" balls, and how exactly you can tell when the cookies are done and cooked just right. i haven't even ventured into the cake category, which will change soon since matt's birthday is coming up.

however, the few times i've gotten it right, it's been awesome. one sunday afternoon, i made snickerdoodles for my home teachees, and they turned out amazing. and since my favorite cookie is the snickerdoodle, i knew i had to try this recipe: orange snickerdoodles.

i finally made them last night, and they are divine and actually better the next day as opposed to fresh and warm right out of the oven. i think this is a win for baker nama. and i also added a special ingredient...



as i was grating (i don't have a zester...yet) the orange, my grace failed me, and some skin from my thumb instead of the orange was momentarily added to the zest. 
and that's why this experiment in baking was successful. when in doubt, my friends, just add a tiny dash of nama, and viola! makes all the difference.

since the recipe on technicolor kitchen (one of my favorite food blogs) is in grams, here's the converted version. make them now...ish. 

orange snickerdoodles
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
finely grated zest of 2 oranges
(i actually only used 1 medium sized orange, and it worked fine.)
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
4 tablespoons sugar
1/2 teaspoon ground cinnamon

  1. in the bowl of an electric mixer, beat butter and sugar (1 cup) until light and fluffy. add the egg and orange zest, and beat for 30 seconds. finally add the flour and baking soda and beat until it's all mixed well. refrigerate dough for about 15 minutes to firm up.
  2. mix remaining sugar and cinnamon in a bowl. line two large baking sheets with parchment paper, and preheat oven to 350.
  3. when the dough is ready, shape it into 1-inch balls (about teaspoon sized), and roll them in the sugar-cinnamon mixture. and be generous. they're much more delicious that way. place the balls on the baking sheets about 2 inches apart.
  4. bake for 10 minutes, one sheet at a time, or until they swell then crack. let cool on sheets for about 5 minutes, and then move them to a wire rack to cool completely. this recipe makes about 40 cookies.


  1. Macey's doesn't carry fresh Nama. I checked.

  2. Someone needs a microplane! Julie

  3. and cinnamon...I would want some wassail to go with them...

  4. Thank you for the kind words about my blog!
    I'm glad you liked those cookies - the people at my husband's office loved them!