Snickerdoodles
When I started this blog, I thought I'd have an easy time writing posts on a fairly regular basis. As you can see, that has not been the case. I love the fact that I have started my own food blog, whether or not I have many (or any) readers. But most times, when I sit down to try to write a post, I go blank. It's frustrating because I love to write, and I consider myself to be a decent writer. I want to write, to give you something interesting to read that will hold your attention and make you want to get in the kitchen to make the recipe. But some days, I just stare at a blank screen and a blinking cursor.
This is a little embarrassing to admit, but I find myself intimidated to have a food blog "out there" amongst all these other lovely and well-written food blogs. It's like being the Plain Jane among all the Beautiful People. I feel like I have to somehow measure up to the smart writing and gorgeous photographs, and that alone is exhausting.
I think my "blogger's block" could also be due to this irrational anxiety I have about providing you with a witty and charming story for every post. But the truth is, sometimes, I just don't have a story to tell about a recipe I make. Some days, I just get a craving, or I see a recipe in a magazine or a cookbook that appeals to me--there is no history about the dish, no family connection to the recipe, no humorous anecdote. It's just a recipe I want to make and tell you about.
So, in an effort to remedy this "blogger's block", I'm telling the perfectionist in me to "relax, take it easy and just have fun with this". Not an easy feat for a card-carrying Type A gal. But I'm determined. Instead of feeling intimidated, I'm going to learn from all the talented bloggers I follow, teach myself more about photography, and keep writing to continue developing my own style and voice. So if you'll forgive the occasional short post and the amateur photographs as I ride this learning curve, I promise I will keep working hard to make this a blog you will want to bookmark.
In the meantime, maybe I can bribe you to keep visiting my blog with these cookies. I told you I was determined.
Snickerdoodles
Adapted from Martha Stewart Holiday Cookies (2005 Special Issue) page 35
Makes about 20 cookies2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
2 tsp. ground cinnamon
Sift together the flour, baking powder and salt; set aside. Put the butter and 1 1/2 cups of sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, making sure they are incorporated well. Reduce the mixer speed to low and gradually add the flour mixture. Transfer cookie dough to a bowl and cover. Refrigerate for 3 hours or overnight.
Preheat the oven to 350 degrees.
When ready to bake off the cookies, remove the cookie dough from the refrigerator and let stand at room temperature for about 30 minutes (it will be easier to scoop). In the mean time, mix together 2 tablespoons of sugar and the 2 teaspoons of cinnamon in a small bowl. Using a small ice cream scoop or tablespoon measure, scoop the cookie dough and form into 1 3/4-inch balls. Roll each ball in the cinnamon sugar and place on baking sheets lined with parchment paper. Space the cookies about 3 inches apart, as they tend to spread.
Bake the cookies until the edges are golden, rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
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Ciao Flavia! Mi piace tantissimo il nuovo blog! Brava! E' adoro snickerdoodles ;) A presto! Baci!