Skillet Snickerdoodle Cookie Food
SKILLET SNICKERDOODLE COOKIE
Did you know that in 1776 when young American Colonists marched off to fight in the Revolutionary War, they dreamed of returning home to Mom's cooking and the most popular cookie of the times. This recipe has been up dated as present-day cooks do not realize that butter the size of a goose egg is about 1 cup. And like most of...
Provided by Pat Duran
Categories Other Snacks
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside.
- 2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs and flavoring and mix until smooth. Gradually add dry ingredients to butter mixture and mix until well combined. Chill dough for 30 minutes.
- 3. Preheat oven to 350^. Rub a 12-inch cast iron skillet with a small amount of butter. Sprinkle 1 teaspoon of cinnamon sugar mixture over the bottom of the skillet. Place cookie dough in skillet and pat the dough evenly until it completely covers the bottom of the skillet.
- 4. Sprinkle the remaining cinnamon sugar evenly over the cookie dough. Bake for 35-40 minutes, or until golden brown. Carefully remove skillet from oven and place on a wire rack. Cool for at least 20 minutes. Slice into wedges and serve.
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- In a large bowl, whisk together the almond flour, sweetener, cream of tartar, baking soda, cinnamon, and salt. Stir in the butter, egg, and vanilla extract until well combined.
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- In a mixing bowl or stand mixer, cream together the butter, sugar and eggs until the mixture is smooth and lightened in color. Add the flour mixture to the butter mixture and mix together until evenly and thoroughly combined. Chill the dough for 30 minutes.
- Rub a cast-iron (or other oven-proof) skillet with a small amount of butter. Sprinkle 1 teaspoon of the cinnamon sugar mixture over the bottom of the skillet. Scrape the cookie dough into the pan. Moisten your hands with water and pat out the dough evenly, covering the bottom of the skillet completely. Evenly sprinkle the remaining cinnamon sugar over the cookie dough. Bake the cookie for 30-45 minutes. When the edges have browned and the center is golden brown the cookie is ready to be pulled from the oven. At this stage, the cookie, when sliced, will be very moist. If you like your cookies crispier, leave in the oven for closer to the 45 minute mark. When done to your liking transfer the pan to a wire rack to cool for 20 minutes. After 20 minutes, you can slice the cookie into wedges. This is best served slightly warm with ice cream melting over it. But really? What in life isn't better that way?
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