There seems to be a bit of a cookie frenzy in the air, or at least on the vegan blogosphere, thanks in large part to the lovely, cookie-wielding Céline of Have Cake, Will Tavel. I’m all about cookies. Who isn’t? (No, seriously, who isn’t, I want to know as they should perhaps not be trusted…).
One of my faves is the Snickerdoodle. See, I haven’t had one in, uh, I don’t know…a million years, because usually they are full of butter or hydrogenated shortening and well, that’s just, you know, gross. I received a new cookbook over the holidays and I was all excited about a Snickerdoodle recipe in said book because I thought that after long last the Snickerdoodle and the Shellyfish would be reunited.
I tried the recipe. Twice. It was, well, nasty-gross.
I was oh-so-disappointed, as was the entire Fish household, because I had maybe gone on just a little bit too much about how scrumptious the Snickerdoodles are. Then super-chef-extraordinaire Céline posted her becoming-more-famous-by-the-minute Snickerdoodle recipe, and I knew it was time to recreate the doodle-magic.
Me: Hey Guppy, do you want another Snickerdoodle?
Guppy: (laughing) They’re not sticky-noodles, Mumma, they’re cookies!
What is great about Ms. C’s Vegetarian Times recipe-redoux is that she created the perfect sized recipe for a small little school of fish like ours- there are only 3 of us, and so either we a) pig out on cookies as they are cooling because they are so difficult to resist and swear off cookies for a few weeks… or b) see “a”. So it’s OK to eat them all! Really, you can, don’t worry. I got about 8 cookies the first time I made them, and the second time I doubled the batch, which still only made about 14ish cookies. Perfect!
Why are you still reading? Click on the above link to Céline’s recipe already! Go, go, go!