I think it would be interesting to know the average of how many times a person says something along the lines of ‘I just wish there was more time, hours in the day, etc.’ during their lifetime. That is all I have been thinking about this past week: wanting more time. My current schedule consists of going to work from 7:30 a.m. to 4 p.m., possibly exercising and having dinner, and then cwork on homework until 9 so I can have at least an hour break before I go to bed and repeat the routine. There isn’t much time for anything else really, and sometimes it is very exasperating.
I am able to preserve my sanity just a little bit by looking up new recipes each day and saving them in an e-mail so I may hopefully try them someday. I wish I could show you all how extensive this e-mail is. It’s almost ridiculous, especially since I find roughly 5 new recipes a day to add to this list. I can’t help myself! These recipes wind up consuming my thoughts all times of the day as I try to decide on the next one I’ll try. As silly as it is, it allows me to escape from all those stresses.
The recipe I tried this week was actually inspired by one of the many recipes I had found last week from The Kitchn, who was actually inspired by a bakery in San Francisco. Go figure :p I couldn’t remember the last time I had a snickerdoodle cookie, and the idea of doing a snickerdoodle swirl cookie sounded fantastic! Then as I was sitting at work, I thought of not only making that cookie, but also about using apricot preserves to make another ‘swirl’ cookie. Once I came up with that idea, I instantly decided that that was the recipe I was going to make that weekend.
Snickerdoodle and Fruit Preserve Roll Cookies:
I swear I’ll come up with a better name for them soon.
- 3 c. of whole wheat flour
- 2 tsp. of cream of tartar
- 1 tsp. of baking powder
- 1 tsp. of baking soda
- 1/2 tsp. of cinnamon
- 2 sticks of unsalted butter, room temp.
- 1/2 c. of brown sugar
- 1/2 c. + 1/3 c. of sugar
- 2 eggs
- 1 tbl. of vanilla extract
- Around 10 oz. of fruit preserves, in this case apricot
- A significant amount of cinnamon sugar (sorry, I didn’t measure when I did this. I know, typical)
Roll ‘Em Up:
1. In a medium bowl, combine the flour, cream of tartar (which is actually a powder…), baking soda, baking powder, and cinnamon. Stir together until well mixed, and then set aside.
2. In a large bowl, cream together the butter and both sugars. Again, I always look for those ribbons that happen when it becomes nice and airy.
3. Add the eggs, and then mix together well until the ribbons return. Then, add in the vanilla until that is well mixed.
4. Combine the dry ingredients with the liquid mixture, and mix that together well.
5. Place the bowl in the fridge for about an hour or so, or until the dough is cool.
6. When the dough is cool, remove it from the fridge, and take the dough out of the bowl. Kneed it together a couple of times just to get all the loose bits together. Then with a rolling pin, roll out the dough on a lightly floured surface. You are going to want to go for more length rather than width, and you’ll want the dough to be about 1/4 of an inch thick. When you have reached what you believe is the appropriate length, cut the dough in half, and then into fourths across the width. This will help make it easier to roll up later on.
7. Spread the separate sections with cinnamon sugar, apricot preserves, or whatever else you desire. I did one half (two fourths) sprinkled with cinnamon sugar, and the other with apricot preserves. With the cinnamon sugar, don’t hesitate to use a lot, and with the apricot preserves, use less than you’d probably want to. When you roll the dough, it pushes the apricot preserves and so if you use too much then a lot will get pushed out to the end. With whatever you use, leave about 1/4 of an inch from the end bare.
8. When you are done spreading the filling for the dough, gently and carefully roll the dough. The flour you had used for rolling will prevent the dough from sticking, but it may crack a little. Don’t let this freak you out—it freaked me out originally. Even though it may crack or break, I pinky promise you that it’ll turn out just fine. When you’ve reached the end, gently pat the end of the dough to the roll to help it stick. If there is extra fruit preserves, just wipe the extra up before you finish rolling it.
9. When you have finished rolling up the four sections of dough, tightly wrap them up in seran wrap. Place the rolls on a cookie sheet and place it in the freezer to chill. The reason we are chilling the rolls is because it will make it easier slicing them later, and the seran wrap is to make sure the air doesn’t dry out the dough. Leave them in the freezer for at least 30 min.
10. Preheat the oven for 375 F degrees.
11. Once chilled, remove the rolls of dough from the fridge and unwrap the seran wrap. WIth a relatively sharp knife, cut the rolls into about 1/4” slices. They should be about the same amount as 1 tbl. spoonful of dough you would do normally. Place the sliced cookies on a cookie sheet lined with parchment paper.
A note of caution: the cinnamon cookies will spread out nicely, but the apricot ones will spread about twice as much. It looks good in the end, but it is best to give the apricot/fruit preserve cookies more space than the cinnamon ones.
12. Place the cookie sheet in the oven. The cinnamon cookies take 12 minutes to bake and the apricot cookies take 17 minutes to bake, or until a light golden brown on the tops of the cookies.
And the results were fabulous! I loved both the cinnamon and the apricot swirl cookies, each for their own reasons. Definitely worth a try :)