July 21, 2010

Sometimes, you just need to rewrite.

"Paris Review: How much rewriting do you do?

Ernest Hemingway: It depends. I rewrote the ending to Farewell to Arms, the last page of it, thirty-nine times before I was satisfied.

PR: Was there some technical problem there? What was it that had stumped you?

EH: Getting the words right."
--The Paris Review Interviews, Vol. 1

So it didn't quite take thirty-nine times, but I think I've rewritten my I Can't Believe It's No-Butter Snickerdoodles to great success. They were pretty tasty before — crunchy yet addicting, like dessert potato chips — but I always knew I was capable of baking a better snickerdoodle.

The gustatory perfection of this rewrite may not be as impressive as "getting the words right" a la Hemingway, but hey, at least I get to eat the fruits (or cookies) of my labor.

A Rewritten Chewy Snickerdoodle Recipe
1 1/4 cups flour
3/4 cup brown sugar
1 large egg
Scant 1/2 cup oil (or melted butter, if you prefer)
1 tsp cinnamon
1/2 tsp baking soda
dash of salt
1 tsp vanilla extract

Preheat oven to 350°F.

Mix all ingredients together until combined. In a shallow dish, sprinkle a few shakes of cinnamon into about 2 tablespoons granulated sugar. Mix with your fingers.

Form the cookie dough into tablespoon-size balls and roll in the sugar/cinnamon mixture. Place the cookies on a foil-lined cookie sheet. Flatten slightly.

Bake 6-7 minutes (do not overbake unless you like crispy cookies). In fact, you should probably remove the cookies from the hot baking pan and let them cool elsewhere, just to make sure they don't overbake. Devour and share to your heart's content.

1 comment:

Kat said...

snickerdoodles! milly, these look wonderful. nom nom. i think you mentioned they were like snickerdoodle CRACKers.

nom nom. let's make. and eat. with taylor lautner.