By 300 Sandwiches
Last weekend, E and I hit up two holiday parties and a super fun birthday party at a club in Brooklyn and ended up drinking super fruity drinks and sleeping in super late on Sunday night and it felt super awesome. And though I had very little time left to do any Christmas shopping, I continued my Christmas baking.
I’ve baked snickerdoodles before—and I still use that handwritten recipe I found in my mom’s recipe box—but I wanted to do something else with the cookies. Like a holiday sandwich. Snickerdoodle s’mores. Even though there’s no chance of lighting a fire anytime soon because El Nino or some other effect on the weather has New York toasty like early May around here, it’s still s’mores season. To Christmasize my cookie sandwiches, this time I dipped the cookies in chocolate and crushed candy canes. Then I smushed a charred marshmallow in between two cookies. And made a mess. But boy was that mess tasty!
And, I did another video. I’m having fun with these, and I want to do more of them. Whaddaya think?
2 sticks (1 cup) butter
1 1/2 cup sugar
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
crushed candy canes
Preheat oven to 400 degrees. In a large bowl, combine butter, sugar and eggs. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Then, slowly add the flour mixture to the egg mixture, and mix with an electric mixer. Roll dough into 1 inch diameter balls, and lay out on a greased baking sheet. Bake cookies for 8 to 10 minutes. Let cool.
Melt chocolate over a double boiler. Crush candy canes in a separate bowl and set aside. Dip cookies halfway into chocolate, then sprinkle crushed candy canes on top. Let cool on a wire rack.
To make s’mores: Roast marshmallows, and place a marshmallow in between two cookies. Line the dipped sides of each cookie away from one another. Enjoy. Cookie dough makes about 30 cookies.