Snickerdoodle Disaster

I really didn’t want to admit this, but here goes…

When preparing a previous post about Cream of Tartar I included a recipe for Snickerdoodles because they are traditionally made with Cream of Tartar. However, in my rush to get everything done I made the mistake of adding the sugar to the rest of the dry ingredients when it was supposed to be creamed with the butter and shortening first.

Rather than throw out the flour mixture I saved my mistake in a zippered bag and started preparing the recipe over again from fresh ingredients and using the proper method. Well, that mistake has been staring at me in the pantry ever since. So I decided I would try to turn that mistake into a success.

Using the original Snickerdoole recipe as the basis, I took 1/2 cup of Brown Sugar and creamed it with the 1/2 cup of softened Butter and 1/2 cup of Vegetable Shortening.  Then added the Cinnamon, Vanilla, and Eggs (since I was changing the recipe anyway, why not try the cinnamon inside the cookie?). I blended it in the mixer just until all the ingredients were incorporated, then refrigerated the dough for the regulation one hour.

After rolling the cookies into little balls and baking  on cookie sheets at 400 degrees for 10+ minutes, they came out like this:

Snickerdoodle Disaster

They taste awesome. So, now our family members are all grabbing a tall glass of ice cold milk. Don’t think these will last long.

What is most interesting, besides their having a completely different texture from standard Snickerdoodles, is they actually have a slight coconut flavor as well, although the recipe contains no coconut.

I hope you have enjoyed reading about my kitchen crisis and how it was resolved. If only every mistake in life could be remedied this easily. 🙂

We at Lukewarm Legumes would like to hear about your kitchen disasters as well and how you dealt with them; whether and how you were able to turn what looked like kitchen defeat into a resounding victory.