Every Sunday, my family and I always have "Sunday dinner." For those of you who are avid Jersey Shore fans, it is not quite unlike what that crew does: everyone is present, contributing to and eating dinner at the same time. Though over the years my family always made it a point to have dinner together during the week as well, both my brother and I being at school in recent years meant that we weren't always around to eat dinner together as a family. However, with the convenience of our college's location in close proximity to our home, it became a bit of a tradition that we would come home for Sunday dinner. Yes, sometimes that meant every week for me, while other times, I hadn't been home for a good home-cooked meal in a while, but regardless, Sunday was reserved for the one day when we could be sure we were all present and together for one meal and to reflect on what was new with our lives.
This past Sunday, my brother was finally coming home for dinner for the first time since school was back in session for the spring semester. Since these days, I seem to have a less than active social life and even more free time than usual, I decided that I would contribute to Sunday dinner with my famous chicken cutlets and also a new recipe: Snickerdoodles. My brother was bringing home an indefinite amount of friends, so I had to fry up over twenty cutlets for the chicken parm that we'd be throwing in the oven on Sunday. It took almost three hours for me to prepare and then fry the cutlets. However, the Snickerdoodles were a much easier task.
I actually rarely eat Snickerdoodles. I think the first time I tried them was in high school when another student brought in some that his mom had baked. Don't get me wrong, they were delicious -- basically a sugar cookie covered in cinnamon sugar -- but it was never a recipe that my mom regularly baked in the kitchen. For some reason though, my brother requested Snickerdoodles one time out of the blue. At the time, my mom just grabbed him some store bought ones, but this time, in the spirit of Sunday dinner, I figured I'd surprise him with some homemade Snickerdoodles.
The cookies were really easy to bake, as I've been discovering many of the cookies recipes I've tried are. The only difference with this recipe than some of the others was that after making the dough and before putting it on the cookie sheet, I needed to roll the dough into little balls and then cover them in a mixture of cinnamon and sugar. When putting the cookies onto the cookie sheet, I then had to flatten them into little disks. I wasn't sure as to why I needed to flatten them out, but the resulting cookies were just the right amount of crispy and fluffy all at the same time, so maybe that had something to do with it.
Sometimes I wish I could post a sort of "scent" photo to help describe what the cookies smelled like. When I put the first batch of cookies in the oven, the kitchen smelled like heaven -- if cinnamon sugar is what heaven smells like. Sure, other cookies have caused the kitchen to take on a delicious smell, but the snickerdoodles seriously made the place smell amazing. It was almost as good as actually eating the cookie -- almost.
The recipe said that it would make about twenty cookies, but I found that it made well over two dozen for me. It was the perfect amount for a Sunday dinner filled with family and friends with a penchant for something sugary.
This past Sunday, my brother was finally coming home for dinner for the first time since school was back in session for the spring semester. Since these days, I seem to have a less than active social life and even more free time than usual, I decided that I would contribute to Sunday dinner with my famous chicken cutlets and also a new recipe: Snickerdoodles. My brother was bringing home an indefinite amount of friends, so I had to fry up over twenty cutlets for the chicken parm that we'd be throwing in the oven on Sunday. It took almost three hours for me to prepare and then fry the cutlets. However, the Snickerdoodles were a much easier task.
I actually rarely eat Snickerdoodles. I think the first time I tried them was in high school when another student brought in some that his mom had baked. Don't get me wrong, they were delicious -- basically a sugar cookie covered in cinnamon sugar -- but it was never a recipe that my mom regularly baked in the kitchen. For some reason though, my brother requested Snickerdoodles one time out of the blue. At the time, my mom just grabbed him some store bought ones, but this time, in the spirit of Sunday dinner, I figured I'd surprise him with some homemade Snickerdoodles.
The cookies were really easy to bake, as I've been discovering many of the cookies recipes I've tried are. The only difference with this recipe than some of the others was that after making the dough and before putting it on the cookie sheet, I needed to roll the dough into little balls and then cover them in a mixture of cinnamon and sugar. When putting the cookies onto the cookie sheet, I then had to flatten them into little disks. I wasn't sure as to why I needed to flatten them out, but the resulting cookies were just the right amount of crispy and fluffy all at the same time, so maybe that had something to do with it.
Sometimes I wish I could post a sort of "scent" photo to help describe what the cookies smelled like. When I put the first batch of cookies in the oven, the kitchen smelled like heaven -- if cinnamon sugar is what heaven smells like. Sure, other cookies have caused the kitchen to take on a delicious smell, but the snickerdoodles seriously made the place smell amazing. It was almost as good as actually eating the cookie -- almost.
The recipe said that it would make about twenty cookies, but I found that it made well over two dozen for me. It was the perfect amount for a Sunday dinner filled with family and friends with a penchant for something sugary.
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