Snickerdoodles

These citrus-flavored cookies with their cinnamon sugar coating have appeared under many different names in regional American cookbooks since the last century. In many Midwest cookbooks they are referred to as Snickerdoodles, as in this recipe.

RECIPE INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Large pinch of grated nutmeg
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon or orange rind
2 teaspoons ground cinnamon, to coat
2 tablespoons sugar, to coat

DIRECTIONS
Preheat the oven to 375 degrees F.

Prepare two baking sheets by brushing with melted butter.


Sift together the flour, baking soda, salt and grated nutmeg. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until light and fluffy. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes. Mix the cinnamon and sugar together in a small bowl.


Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1 inch in diameter. Roll the balls in the cinnamon sugar and use enough to fill the prepared baking sheets, spacing about 2 inches apart. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheet. Cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as in step 1.


Chef's Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.