Sunday, October 17, 2010


Part of the reason I like learning new languages is because it makes you reflect more on your own mother tongue. Someone asked me, why is grapefruit called grape-fruit? What does it have to do with grapes? I had never made the connection and had no answer. Awhile ago I found myself in a verduleria (vegetable store) thinking that naranja de ombligo (belly button orange) was the funniest name I'd ever heard for an orange, when I realized that, duh, we call them navel oranges, I'd just never made the association.

And the other day when I was asked about what the word "snickerdoodles" meant, I was pretty much out. Not even wikipedia could help me. Eh. I love linguistics, but I think I´m gonna put that question in the "there are more important things in life" file and go on eating cookies.

Speaking of cookies (and since when do I ever talk about anything else), when my sister and I were first in Argentina together we never got tired of badly pronouncing the national cookie, alfajores, correctly pronounced alfa-HOR-es, the singular being alfa-HOR. We of course in our infinite maturity privately called them alpha-whores. Strike three-hundred and six for American cultural sensitivity! Sweet. 

A word about this recipe: I've tried several snickerdoodle recipes, and though they all produced tasty cookies, none of them tasted exactly snickerdoodle-y, if you know what I mean. I endlessly frustrate my non-American friends here when I try to make something American and it doesn't come out right. But it tastes good! they protest, as in, give it a rest, stop being so difficult and come eat. Sure, I try to explain, but it doesn't taste right. These do.


4 oz. (113 g. or 1 stick) butter, room temperature
3/4 c. white sugar
1 egg, room temperature
1 tsp. natural vanilla extract
1 1/3 c. (180 g.) all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

To coat:
3 Tbsp. white sugar
1 tsp. cinnamon

Beat the butter and sugar together until the mixture has lightened, ideally until you can´t feel the sugar between your fingers anymore. Beat in the egg and then the vanilla, mixing well. In another bowl, mix the flour with the baking powder and salt, then throw the flour into the bowl with the butter. (Alternatively, place a sifter over the bowl with the butter mixture and put the flour, baking powder and salt together in the sifter, sifting directly into the bowl.) Stir together until you get a smooth mixture. Cover the bowl with plastic wrap or a plastic bag and put in the fridge for at least an hour or up to 2 days.
Preheat the oven to 400ºF. In a small bowl mix the 3 Tbsp. sugar together with the cinnamon. Take the dough out of the fridge and roll balls 1 in. in diameter. Roll each one in the cinnamon-sugar mix, covering it all over. Place the balls on a cookie sheet, leaving 2 in. between each ball for when they spread in the oven. Bake for 8-10 min., rotating the sheet 180º after 5 min. so they bake evenly. The cookies are done when they are golden underneath and at the edges. Remove them with a spatula to a cooling rack and continue with the rest of the dough. Makes around 30 small cookies.

Me pidieron una receta básica de galletas. Si nunca has hecho galletas, esta receta es un buen comienzo. Utiliza la técnica básica de las galletas norteamericanas, no es difícil hacer y son riquisimas.

Snickerdoodles (Galletas de Canela y Azúcar)

113 g. (1/2 de taza) de mantequilla, a la temperatura ambiente
3/4 de taza (150 g.) de azúcar
1 huevo, a la temperatura ambiente
1 cucharita de extracto de vainilla natural
1 1/3 taza (180 g.) de harina de trigo (tipo 000)
1 cucharita de polvo de hornear
1/4 de cucharita de sal

Para espolvorear:
3 cucharadas de azúcar
1 cucharita de canela

Bate la mantequilla con el azúcar hasta que la mezcla se ponga mas blanca. Incorpora el huevo y después la vainilla. En otro bol, mezcla la harina con el polvo de hornear y la sal. Echa la mezcla de harina a la mantequilla y revuelve hasta que tengas una mezcla uniforme y suave.
Tapa el bol con una bolsa de plastico y metelo en la heladera durante 1 hora o hasta 2 dias.
Precalienta el horno a 200ºC. En un bol pequeño, mezcla las 3 cucharadas de azúcar con la cucharita de canela. Saca la masa de la heladera y forma bolitas de 2.5 cm. Pasalas por la mezcla de azúcar y canela hasta que esten cubiertas totalmente. Ponlas en una bandeja, dejando 3 cm. entre las bolitas para dejarles espacio para cuando expanden.
Hornealas entre 8-10 minutos, volteando la bandeja 180º después de 5 minutos para que horneen uniformamente. Sacalas cuando esten doradas abajo. Quita las galletas de la bandeja con una espatula y ponlas en una rejilla a enfriar (o en un plato si no tienes rejilla). Sigue con el resto de la masa en la misma manera. Rinde aprox. 30 galletas chiquitas.

1 comment:

  1. it gives a whole new meaning to "idaho, no you da ho"
    alphawhore, betawhore