>Schneckennudeln

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Snail noodles, really? Those crazy fucking Germans. I’m going to have to have a talking with my Oma when I go back East for Weihnachten. I would also like to point out that the Wiki page clearly states that snickerdoodles are to be made with cream of tartar, not baking powder, you uneducated, baking morons. I’m just kidding. But really, you’re doing it wrong.

I made two attempts at creating the perfect snickerdoodle. One recipe consisted of non-hydrogenated shortening and agave nectar, while the winning recipe (posted below) consisted of oil and cane sugar. In my mind, I pictured a thin, chewy cookie – and while the winning recipe produces a fatter cookie than I’d like, it’s too damn delicious not to keep. Or share. Or eat all in one sitting.

Vegan snickerdoodles

1/4 c. canola oil
1/2 c. cane sugar
1 tsp pure vanilla extract
1 Ener-G egg
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cream of tartar
1 c. + 1 TBS unbleached flour

To coat:
2 TBS cane sugar
1 tsp cinnamon

• Whisk oil and sugar together
• Add vanilla extract and Ener-G egg
• Sift in cinnamon, salt, baking soda, cream of tartar and flour

To bake:

• Line baking sheet with parchment paper
• Roll dough into 11/2 inch rounds and coat with cinnamon sugar
• Place rounds on cookie sheet firmly press down to flatten them

Bake at 350 for 10-11 minutes, recipe yields 12 cookies

Notes: if you don’t like the apparent taste of salt, reduce the salt to 1/4 tsp. If you want super-thin, chewy cookies, subtract 3 TBS of flour from the flour measurement – but you’ll have to chill the dough prior to rolling and baking (for those of you who are measurement-illiterate, that’s 3/4 c. flour + 2 TBS).

                                        

Nothing feels as good as writing a successful recipe. Nothing. Lately, I’ve been doing a lot of trial and error experiments – and let me just say, there’s been way more error than success. And as annoyed as I get with failed recipes, it’s actually quite humbling. It reminds me how good it feels when I actually do succeed. Today, chalk one up for Ladycakes!

I just spoke in the third person. I am really, really sorry.

Update: I regret to inform you that the original recipe is not nearly as soft (the next day) as it’s shortening-filled counterpart. So, I am here to provide you with the other recipe.

1/4 c. non-hydrogenated shortening
1/2 c. cane sugar
1 tsp pure vanilla extract
2 TBS agave nectar
1 TBS almond milk
1 Ener-G egg
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cream of tartar
1 c. unbleached flour

Cream shortening, sugar, agave nectar, vanilla extract and almond milk. Beat in Ener-G egg. Sift in remaining ingredients. If necessary, chill dough in fridge for 30 minutes prior to rolling and baking. Bake at 350 for 10 minutes.