Roasted Red Pepper Pizza Sauce

I’ve mentioned before that we have homemade pizza most Friday nights around here.  We tend to keep things pretty standard with either a basic tomato sauce or pesto.  We had some red bell peppers sitting around last week, though, so … Read More

S’mores Brownies

We are the luckiest and have a fireplace in our place and maybe it’s our favorite thing about our place. It goes without saying that we eat a lot of s’mores around here. It took me a while but I … Read More

DIY Sequin Border Skirt

I can’t for the life of me find where now, but sometime in early December, I saw an image of a leather skirt.  With a sequin border.  And it was gorgeous.  And somewhere in the range of super pricey to … Read More

Favorite Recipes of 2013

Told’ya it was coming.  I’ve been sensing the anticipation all over the InterPlace.  In no particular order because that would be like choosing between children.  Click the picture for the recipe! So glad to have finally found a chile I … Read More

Favorite Books of 2013

Here’s everything I read in 2013.   In no particular order, my…   Five Favorite: OH, this was tough.  I read some great books this year, especially right at the end. Bomb: The Race to Build – and Steal – … Read More

5 Favorite Outfits of 2013

Now that I’m on a 2013 review streak, I can’t stop.  Sickness.  Look for books and recipes to come. Also, this obviously only includes the outfits that were blogged.  Which was…not many. With that rousing intro! 5 My beloved stretchy pencil … Read More

DIY Ultra Healing Lip Balm

I have majorly dry skin.  Especially every year when the weather starts to turn cold, my hands turn into total alligators, and my lips get all flaky and cracked; they even started bleeding a bit last week.  Most chap sticks … Read More

A couple of weeks ago, I was attending a bridal shower.  We had a few errands to run in the morning, but I figured we had plenty of time until the afternoon shower.  Until I remembered I had offered to bring a dessert and I had NO idea what to bring.  Also, the bride is not a huge fan of chocolate (I KNOW).  Stress.

Admittedly, I’m not usually a giant fan of snickerdoodles.  I paged through about a gazillion recipes hoping to find something else suitable (I considered biscotti, but thought it would take a little too long…for all the time I spent looking through recipes, I could’ve just made the dang things), but nothing else was quite as quick and as undemanding in terms of ingredients.  So, snickerdoodles it was.

I’d already started creaming together the butter and sugar when I realized, ACK!  It calls for shortening!  Shortening kind of skeeves me out, so I rarely have any on hand.  I’d been wanting to try substituting shortening for coconut oil (since they’re both solid at room temperature) and decided to just go for it.  Of course, citrus seemed like a nice complement to the coconut, so I threw some of that in, too.

And these were DIVINE.  I mean!  I liked a cookie that didn’t involve chocolate.  Pretty sure that spells victory.  They also got rave reviews from everyone at the shower, and while I don’t bake solely for the compliments, it is 90% of the reason.

So.  Go take 10 minutes and make these!


Citrus & Coconut Oil Snickerdoodles
Adapted from here

Cookies:
2 1/2 cups AP flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, at room temperature
1/2 cup coconut oil, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon of citrus zest (I used the zest from about 3 smallish clementines)

Coating:
1 tablespoon ground cinnamon
1/4 cup granulated sugar

1. Preheat oven to 375F.  Lightly coat 2 cookie sheets with cooking spray (or use parchment paper or a silpat liner).

2. Whisk together the flour, cream of tartar, baking soda, and salt.  In the bowl of a stand mixer (or in a large bowl by hand), cream together butter. granulated sugar, and coconut oil until the mixture is light and fluffy, about 2 minutes.  Add in eggs and zest mix until well combined.  Reduce the speed of your mixer and add in flour mixture, mixing until just combined.

3. In a small bowl or plate, combine cinnamon and sugar for topping.  Roll the cookies into 1 1/2 inch balls and roll in cinnamon sugar to coat.  Place the dough balls 2 inches apart on baking sheets.  Bake until the edges are light golden brown and the centers are soft and puffy, about 9-11 minutes.  Remove cookies to a wire rack to cool completely.

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