Page 40 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter
with 1 cup plus 5 t ablespoons of the sugar on medium speed
until smooth, 1½ to 2 minutes. Scrape the bowl with a r ubber

spatula. Add the eggs and mix until incorporated, about 30
seconds. Add the vanilla. Scrape the bowl again. Add the dr y
ingredients on low speed, scraping the sides of the bowl after 15
seconds and continuing to mix until blended.

3. In a wide, shallow bowl, combine the cinnamon and the

remaining 3 t ablespoons sugar. Using your hands or a ½-ounce
scoop, form ½-inch balls of dough. Roll them in the cinnamon
sugar and place them on the baking sheets, 2 inches apart. For

chewy cookies, bake for 12 minutes, rot ating the sheets half way
through, or until the cookie edges have set and darkened
slightly. For crisp cookies, bake for an additional 2 minutes.
Allow them to cool for 5 minutes on the baking sheets before
transferring the cookies to a wire rack to cool completely.

WITH A TWIST

Cappuccino Snickerdood les: Substitute ½ teaspoon
grou nd cinnamon for the nutmeg and whisk ¼ cup
instant espresso powder with the vanilla and eggs.

Spicy Choc ol ate Snickerdood les: Substitute ½ cup
unsweetened coc oa powder for ½ cup our, 1 teaspoon
grou nd cinnamon for the nutmeg, and add up to 1
teaspoon nely grou nd black pepper, according to t aste.