The itch to bake heralded Sunday, all because of my discovery of Tatura butter in Cold Storage yesterday.
Never seen or heard of this brand before until Yani a.k.a Kitchen Guardian mentioned it in her blog.
It's Australian, halal and at a mere RM6+ per block of 250gm, easy on the pocket compared to the others. So it's Tatura for me from now on, until this baking madness is over.
After morning coffee I surfed the Net to check out recipes, and found this easy-to-make cookies here; the how-to video clinched it.
Got down to work as soon as Pak Abu left for golf just past 11 am. Took me about an hour from start to finish, but the end result was well worth it.
Both my testers Ann and Awwa gave their thumbs up but commented the cookies could do with a little less sugar. Noted, girls!
These are cinnamon sugar cookies, proper name snickerdoodles or snipdoodles. They originated in New England, of either German or Dutch descent, and have been around since the late 1800s.
I had followed the recipe to the letter; the cookies turned out alright. But if I were to do it again, I'd cut down on the sugar for the dough, at least by a third.
Snickerdoodles are crunchy at the edges and chewy in the middle. Good as an afternoon snack and I'm thinking sugarless tea would be the perfect companion.
Check out their homepage and how-to video (link given above). You won't regret making this one; they are delicious. And the kitchen smelled sooo good for hours...