Truth be told, I've not been doing as much as I should be to learn Spanish. I've relied a lot on my schooling grammar that I got many years ago but I don't do much study here these days. So with the introduction of spanish cookbooks I've been making a small effort to get a better grasp. I got a new one, simply titled "Galletas" which is the spanish word for cookies. And it's got all sorts of cookies I've never heard of, so for my first attempt with this book I went for something simple. Galletas con canela, or cinnamon cookies.
Now these aren't technically a snickerdoodle because those are specifically leavened with cream of tartar which is a by-product of the wine brewing indsutry. It's useful for all sorts of things and I can't seem to locate it here.
Here's a shot of the two pages of the book this recipe occupies.
What you Need:
Topping
1 c sugar
2 t ground cinnamon
Dough
250 g butter, softened
200 g sugar
1 pinch salt (or use salted butter)
1 t baking powder
1 t vanilla (my addition, not listed on the recipe)
2 eggs
500 g flour
1 t cinnamon
How it's done:
- Mix the cinnamon and sugar topping, set aside.
- Beat the butter and sugar together until fluffy.
Add the vanilla and eggs, combine.
Add the baking powder and salt, combine.
Add the cinnamon and flour, combine.
Form into small balls then smash flat.
Dip into the cinnamon and sugar mixture until coated and set on a pan.
- Bake at 350 degrees fahrenheit for 10-15 minutes.
These were reminiscent of both a snickerdoodle and brown sugar and cinnamon poptarts, even though there's no brown sugar in this recipe. It'd probably taste more so if you did, so feel free to substitute whatever type of sugar you prefer, white brown or a mix.
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