Saffron Snickerdoodles

Saffron Snickerdoodles takes about 20 minutes from beginning to end. For 20 cents per serving, you get a dessert that serves 50. One serving contains 93 calories, 1g of protein, and 4g of fat. 289 people have made this recipe and would make it again. This recipe from Crumb requires flour, sugar, candy coating, and golden brown sugar. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is improvable. Users who liked this recipe also liked Saffron-vanilla Snickerdoodles, The Blue Bottle Craft of Coffee Cookbook Video & Vanilla Saffron “Snickerdoodles”, and The Secret Ingredient (Saffron): Roasted Eggplant Salad with Saffron Yogurt.

Servings: 50

Preparation duration: 20 minutes

 

Ingredients:

1 tsp baking soda

1 cup butter, softened

Coating

2 tsp cream of tartar

2 eggs

3 cups flour

1 cup golden brown sugar

2 tsp ground cinnamon

1 tsp saffron threads, crumbled

½ tsp salt

½ cup sugar

1 vanilla bean

2 tsp boiling water

Equipment:

mixing bowl

stand mixer

whisk

knife

baking paper

baking sheet

plastic wrap

bowl

oven

wire rack

Cooking instruction summary:

In a small bowl, combine boiling water and saffron threads. Set aside to steep for 10-15 minutes, or until the water is brilliant yellow in colour.Meanwhile, in a large mixing bowl, whisk together flour, cream of tartar, baking soda and salt in a medium bowl.In the bowl of a stand mixer, beat butter, brown sugar and white sugar together on medium-high speed until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition.Using a sharp knife, split vanilla bean lengthwise, and scrape the seeds into the butter mixture.Add the reserved dry ingredients to the mixer bowl, and mix on low speed until just combined. Wrap the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough.Meanwhile, preheat oven to 375F, and line four large baking sheets with parchment paper.In a small bowl, combine sugar and cinnamon in a small bowl. Roll chilled dough into 1” (2.5cm) balls. Roll each ball in the cinnamon and sugar mixture until completely coated. Place on prepared cookie sheets, leaving about 2 inches space (this is important – these cookies will expand a fair bit as they bake).Bake in preheated oven 10-12 minutes until the surface of the cookies looks slightly wrinkled. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.NOTE: Cool cookie sheets are key to getting the perfectly round, domed shape of these cookies, so if you only have two cookie sheets in your arsenal, make sure to let them cool off completely between batches… otherwise, the butter in your dough will melt before the cookies have a chance to set up, resulting in some less-than-spectacular results.

 

Step by step:


1. In a small bowl, combine boiling water and saffron threads. Set aside to steep for 10-15 minutes, or until the water is brilliant yellow in colour.Meanwhile, in a large mixing bowl, whisk together flour, cream of tartar, baking soda and salt in a medium bowl.In the bowl of a stand mixer, beat butter, brown sugar and white sugar together on medium-high speed until creamy, about 2 minutes.

2. Add eggs, one at a time, beating well after each addition.Using a sharp knife, split vanilla bean lengthwise, and scrape the seeds into the butter mixture.

3. Add the reserved dry ingredients to the mixer bowl, and mix on low speed until just combined. Wrap the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough.Meanwhile, preheat oven to 375F, and line four large baking sheets with parchment paper.In a small bowl, combine sugar and cinnamon in a small bowl.

4. Roll chilled dough into 1” (2.5cm) balls.

5. Roll each ball in the cinnamon and sugar mixture until completely coated.

6. Place on prepared cookie sheets, leaving about 2 inches space (this is important – these cookies will expand a fair bit as they bake).

7. Bake in preheated oven 10-12 minutes until the surface of the cookies looks slightly wrinkled.

8. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.NOTE: Cool cookie sheets are key to getting the perfectly round, domed shape of these cookies, so if you only have two cookie sheets in your arsenal, make sure to let them cool off completely between batches… otherwise, the butter in your dough will melt before the cookies have a chance to set up, resulting in some less-than-spectacular results.


Nutrition Information:

Quickview
93k Calories
1g Protein
4g Total Fat
12g Carbs
0% Health Score
Limit These
Calories
93k
5%

Fat
4g
7%

  Saturated Fat
2g
17%

Carbohydrates
12g
4%

  Sugar
7g
8%

Cholesterol
16mg
5%

Sodium
85mg
4%

Get Enough Of These
Protein
1g
2%

Selenium
3µg
5%

Vitamin B1
0.06mg
4%

Manganese
0.08mg
4%

Folate
14µg
4%

Vitamin B2
0.05mg
3%

Vitamin A
123IU
2%

Iron
0.43mg
2%

Vitamin B3
0.45mg
2%

Phosphorus
12mg
1%

Potassium
37mg
1%

Fiber
0.26g
1%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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