best snickerdoodles

every year we make Dad snickerdoodles for his birthday, and he said that these were the best yet.

snickerdoodle cookies (from Bon Appetit)

2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter, melted and cooled slightly
1/2 cup (packed) light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
4 tbsp raw turbinado sugar (or use regular white)
2 tbsp ground cinnamon

Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.

Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, vanilla and eggs in a large bowl, scraping down sides until incorporated.

Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined.

Let sit at room temperature at least 30 mins to hydrate flour; dough will be very loose but will thicken as it sits.

Arrange a rack in the center of the oven; preheat fo 400 degrees. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and turbinado sugar in a medium bowl.

Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared baking sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.

Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8-10 mins. Let cool completely.

*Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon sugar. 

moroccan carrot salad

A very unique and different dish for when you're bored and want something out of the ordinary. 

moroccan carrot salad

makes 5-6 servings

1 lb carrots, coarsely grated or sliced 

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

1/4 cup chopped fresh cilantro

2-4 cloves garlic, minced

1 tsp ground cumin

1/4 tsp ground cinnamon

1 tsp paprika

pinch of salt

1/2 tsp harissa (NW African chili paste) or cayenne -- optional

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.