Truman and I were in the mood for something sweet, so we decided to make some cookies! We sifted through several recipes before we found something that both sounded good and wasn't going to make us feel sick afterwards.
These whole wheat snickerdoodles are fantastic. I love them so much I thought I would share them with you.
AND, as usual, I had a few of my own modifications:
- double the salt (1/2 tsp)
- only 1 cup sugar
- corn starch instead of cream of tartar
You can find the original recipe on Whole Grain Gourmet.
Next time I want to try using two bananas instead of eggs and honey instead of sugar....YUM!
Enjoy!
those sound yummy, how come corn starch instead of cream of tartar? Just because you didn't have any?
ReplyDeleteP.S. love the photo, at first I thought it was from a magazine or stock photo or something. Where did you get your cute bowl?
ReplyDeleteThose look fabulous. Thanks for sharing!
ReplyDeleteI had the same question as Nancy about the corn starch instead of the cream of tartar. Since you didn't answer her question I am also going to guess you just didn't have any cream of tartar. Since the c of t is a leavening agent and the c s isn't, I want to know if the cookies were light and airy or not. Next time you don't have c of t you might try baking powder. We couldn't get c of t in the Canary Islands so I used B P to make snickerdoodles and it worked well until a missionary gave me the c of t his mother had sent from home!
ReplyDeleteTo answer your questions Nancy and mom, I did not have any cream of tartar on hand and I guessed that corn starch would work as a substitute. My cookies were quite fluffy and not flat. I thought they were the perfect consistency which was surprising considering they are a whole wheat cookie.
ReplyDeleteI did read that one should put a little cornstarch in the yeast dough when you make cinnamon rolls so I have tried it and they were some of the best cinnamon rolls I ever made. I guess maybe we should try putting cornstarch in more things.
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