{"id":2236,"date":"2011-11-01T06:15:20","date_gmt":"2011-11-01T10:15:20","guid":{"rendered":"https:\/\/homemaderavioli.com\/woodstock\/weblog\/?p=2236"},"modified":"2011-11-02T19:06:14","modified_gmt":"2011-11-02T23:06:14","slug":"vegan-snickerdoodles-an-adaptation","status":"publish","type":"post","link":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/2011\/11\/vegan-snickerdoodles-an-adaptation\/","title":{"rendered":"Vegan Snickerdoodles (an adaptation)"},"content":{"rendered":"

This experiment comes to you courtesy Cat Cora and the Hilary for President website circa March 2008. Since I’ve got this box of Egg Replacer, which only comes in 16oz which is a lot of eggs replaced when it’s 1 1\/2 tsps powder for every 1 egg, I thought I’d try a vegan adaptation of this simple cookie.<\/p>\n

Snickerdoodles are a soft, cinnamon and sugar cookie of uncertain original. Some claim the word itself<\/a> is a corruption of the German schneckennudeln<\/em> (meaning “snail noodles”) while others suggest a corruption of the Dutch snekrad<\/em> (meaning “snail”). Why snails would be involved with these cookies I’ll never know as they are neither snail shaped nor slow to bake.<\/p>\n

Another site lists the first appearance<\/a> of this same basic recipe as 1902. Still another puts it at 1908<\/a> with no more certainty about the cookie’s origins. Regardless of when this cookie entered the American baking landscape, it’s simple to make and a delight for most to eat.<\/p>\n

The Photos<\/h3>\n
\"Crisco<\/a>
The ingredients I'm replacing: Crisco (vegetable shortening) for butter and Egg Replacer (eggs)<\/figcaption><\/figure>\n
\"\"<\/a>
No, Crisco isn't over packaged or anything.<\/figcaption><\/figure>\n
\"Sifting<\/a>
This version of the recipe is one of few I've seen that calls for sifting the flour, something I do routinely. I think it yields better mouthfeel on the cookies.<\/figcaption><\/figure>\n
\"\"<\/a>
Yep, it's a powder.<\/figcaption><\/figure>\n
\"\"<\/a>
Egg Replacer equivalent to two eggs. Frothy.<\/figcaption><\/figure>\n
\"\"<\/a>
Creamed vegetable shortening, sugar, and the egg replacer. It's a little white. Maybe I should have bought the "butter flavored" variety.<\/figcaption><\/figure>\n
\"\"<\/a>
With the flour added it at least is has some color now.<\/figcaption><\/figure>\n
\"\"<\/a>
Doughballs not quite the size of walnuts, rolled in cinnamon and sugar.<\/figcaption><\/figure>\n
\"\"<\/a>
They didn't spread out as much as the same recipe made with butter and eggs.<\/figcaption><\/figure>\n

The Verdict<\/h3>\n

While still tasty, the vegan version of these cookies isn’t even vaguely as soft as the version with butter and egg. Perhaps with the addition of some additional liquid, water or possibly a teaspoon of vegetable oil, they could be.<\/p>\n

The Recipe<\/h3>\n

Cat Cora’s Snickerdoodle Cookies<\/h4>\n

Makes 2 dozen cookies
\nThe Dough<\/strong>
\n1\/2 cup butter
\n3\/4 cup sugar
\n1 egg
\n1 1\/4 cup flour
\n1 1\/2 teaspoon baking powder
\n1\/4 teaspoon salt<\/p>\n

The Topping<\/strong>
\n1 tablespoon sugar
\n1 tablespoon cinnamon<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Pre-heat oven to 400 degF.<\/li>\n
  2. Cream butter.<\/li>\n
  3. Add sugar and egg. Mix thoroughly.<\/li>\n
  4. Sift flour, baking powder, and salt.\u00c2\u00a0 Stir into butter, sugar and egg mixture.<\/li>\n
  5. Form dough into balls the size of walnuts.\u00c2\u00a0 Roll in sugar and cinnamon mixture.<\/li>\n
  6. Place on ungreased cookie sheet two inches apart.<\/li>\n
  7. Bake 8-10 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    This experiment comes to you courtesy Cat Cora and the Hilary for President website circa March 2008. Since I’ve got this box of Egg Replacer, which only comes in 16oz which is a lot of eggs replaced when it’s 1 1\/2 tsps powder for every 1 egg, I thought I’d try a vegan adaptation of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-2236","post","type-post","status-publish","format-standard","category-nablopomo-2011","entry"],"_links":{"self":[{"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/posts\/2236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/comments?post=2236"}],"version-history":[{"count":13,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/posts\/2236\/revisions"}],"predecessor-version":[{"id":2248,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/posts\/2236\/revisions\/2248"}],"wp:attachment":[{"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/media?parent=2236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/categories?post=2236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.homemaderavioli.com\/woodstock\/weblog\/wp-json\/wp\/v2\/tags?post=2236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}