It’s All About the Butter!
Julia Childs is famous for having said in the unmistakeable voice of hers, “Fat tastes good!” That is so true and truer still is the undeniable fact “Butter tastes good!” Your Two Chums love our butter 🙂
Yet in the second half of the twentieth century, butter – one of the great flavors and most important ingredients in a cook’s repertoire – was reported to be the gateway to a host of health problems. We now know that butter’s negative reputation was undeserved, and instead that butter substitutes and manmade trans fats are the true culprits that pose threats to our health.
Indeed, recent studies reveal just how important butter is to a healthy diet. It supplies our bodies with vitamins and minerals; boosts our immune system; helps hormone production; and supports our bones, organs, and most importantly, our brain. Good natural butter is satisfying and can even help with maintaining a healthy weight.
The bottom line? Get out your mixing bowl or saucepan, roll up your sleeves, and embrace the joys of cooking with butter, and savor its unique, irreplaceable taste.*
There are so many delectable foods whose flavor and texture depend on butter. There’s buttercream icing, mashed potatoes, croissant, bearnaise sauce, shortbread cookies, Texas chocolate sheetcake, biscuits, cinnamon rolls, pie crust, and caramel corn, to name just a few.
Last week we told you we would be giving you a different cookie recipe each week leading up to the holidays. This week we would like to give you one of our favorite butter cookie recipes…Snickerdoodles.
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Place on n ungreased cookie sheet, and bake 10 minutes exactly. Remove from the oven and allow cookies to sit on cookie sheet for 1 minute.
Remove from pan immediately and cool on a wire rack. Cookies may seem too soft and underdone at first but they continue cooking even after they come out of the oven. Do not overcook. Cookies will firm up as they cool.
As you can see these are easy to make, use ingredients you more than likely always have on hand and are buttery and delicious. Be careful. They are addictive and are bound to become one of your favorite cookies too 🙂
* an excerpt from Butter Through the Ages