It's fall. Yep, today it was noticeably cooler. A brisk 92. whoa.
Yes, folks---that's sarcasm.
I know I say this every year, but really this summer was one of the hottest ever in Florida. We lost the big tree in the front yard due to a wicked bolt of lightening. Maybe we need to plant a replacement to provide some more shade? I am ready for cooler weather, morning drags with the dog, and baking. I've been away from the blog for awhile. I've missed it and am ready to get back in the kitchen, woohoo!
I do love snickerdoodles. The brown butter version I did last year was pretty awesome and I didn't think I would be playing with a new snickerdoodle recipe any time soon. However, I was intrigued when I saw the pumpkin spice versions all over Pinterest. I tried it and added the white chocolate chips. They are crispy on the edges, soft in the middle and turned out to be really good coffee dunkers! The Bellman says, "yum"!
PUMPKIN SPICE WHITE CHOCOLATE SNICKERDOODLES
Yield: 22-24 large cookies
1/2 C butter
1/2 C shortening (butter flavored)
1 1/2 C sugar
2 3/4 C flour
1 1/2 tsp cream of tarter
1 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
1 TBL pumpkin pie spice
1C white chocolate chips
2tsp pumpkin pie spice
1. Cream together butter and shortening.
2. Add eggs and vanilla.
3. In separate bowl combine flour, cream of tarter, baking soda, baking powder, salt, and pumpkin pie spice.
4. Add dry ingredients to creamed mixture.
5. Fold in white chocolate chips.
6. Refrigerate for one hour.
7. To create the rolling mixture combine sugar, pumpkin pie spice and cinnamon in a small bowl. Form dough into walnut sized balls (I use a medium sized scoop) and roll in sugar mixture.
8. Bake at 375 for 11 minutes.
Happy Fall, Enjoy!