Why I Love Rural Life and a Snickerdoodle Failure

How in the world can I have a blog post with both an uplifting subject matter and a pessimistic one? Well, carry on and read through, and ye shall find out!

Let's start with a beautiful photo that says quite clearly, without any words, why I love the country.  Well, at least ONE reason.  Can you just "hear" the quiet in this early morning sunrise scene?

Daily scenes such as this, right outside my back door, often get me motivated for the day ahead.  And so, today I decided to try a variation on my Snickerdoodle cookie recipe.

My March/April issue of Grit magazine had arrived last week, and lo and behold, they had an article on "Old-Fashioned Cookies for the 21st Century".  They had created healthier versions of traditional cookie recipes, and along with chocolate chip, gingersnaps, peanut butter and oatmeal raisin, they had included the good ole snickerdoodle.  

The differences between their snickerdoodle cookie recipe and the traditional recipe I posted a few weeks back were...  no shortening just butter, wholewheat flour in place of white flour, no cream of tartar, brown sugar in place of white sugar, and they also added flaxseed.  So obviously, it's a healthier cookie for you, right?

Here's how mine turned out...  try not to laugh out loud, or blow whatever you're drinking out your nose...

Hmm... flatter than a cow patty!

Sooooo, my mistake lies in omitting the flaxseed, since I didn't have any in the pantry.  (Seriously, does anyone keep flaxseed in the pantry?!)  BUT in its absence, I should have bumped up my wholewheat flour.  Which.I.Did.Not.Do.  Can I say "duh"??!

Guess what though?  They are actually GOOD, very chewy and delicious.  Just. Flat.

The next time I make them, I will be sure to substitute more wholewheat flour for the missing flaxseed.

If you'd like to try Grit magazine's recipe, I've included it below.

Healthy{ier} Snickerdoodles

3/4 cup brown sugar

1/2 cup butter, softened

1 egg

1 cup wholewheat flour

1/4 cup flaxseed (or substitute with wholewheat flour)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/8 cup sugar

1 tsp cinnamon

Heat oven to 375.  Mix together brown sugar, softened butter and egg.  Add wholewheat flour, flaxseed, baking powder and baking soda, and salt (I sifted these ingredients together prior to adding to butter mixture).

Shape into 1-inch balls; mix in plastic bag with sugar/cinnamon mixture.  Place 2 inches apart on cookie sheet.  Bake 8-10 minutes or until set.

Makes about 2 dozen (recipe can be doubled).