White Chocolate Snickerdoodles

 

This recipe begins 40 years ago.  I know because in 2nd grade I signed the inside cover of the book.  In the 70’s my elementary school participated in the Scholastic Book Club and I was always excited to choose and receive my new books.  This particular book had a recipe a month and May (Peanut Butter) and October (Snickerdoodles) were my favorite.  Jump forward in time where a chance encounter brought me face to face with a person who not only bought the same book while in elementary school but whose favorite recipe was in October.  Of course we married and are cooking happily ever after – what cookies have joined together let no man put asunder!

Tonight, Snickerdoodles are hooking up with some colorful white chocolate Easter candy for a match made in heaven…or your kitchen.

For the dough:
1/2 cup softened butter (room temperature is fine)
3/4 cup granulated sugar
1 egg
1-1/4 flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup white chocolate Easter candy (such as M&M’s)

Cream the first two ingredients together then add the egg and mix well.  Into another bowl combine sift together the dry ingredients (except the candy).  Now add half the dry mixture to the wet and mix well, then add the remaining mixture, and mix well.  Carefully fold in the candy and gently incorporate into the dough.   Pour out the dough onto a sheet of parchment paper and carefully fold it closed (basically wrap it up).  Set in the refrigerator to chill for an hour.

After tidying the kitchen, heat your oven to 400 degrees F and prepare a cookie sheet with either a baking mat or a sheet of parchment paper.   When the oven is ready mix the coating in a bowl:

1 Tablespoon granulated sugar
1 Tablespoon cinnamon

Roll balls of cookie dough (about an inch in diameter or so) and then coat in the sugar/cinnamon mixture.  Place on cookie sheet careful to leave space for the cookies to spread out.

They took about 10 minutes in my oven.   Keep a watch around the edges, even with the cinnamon you will see a distinct light crust forming on the bottom – they’re done!  Let cool and serve with milk.