SNICKERDOO MUFFINS & COOKIES

Cranberry Orange Cookies

Orange Sugar
1/3 cup sugar
1 tsp freshly grated orange peel
Cookies
1 cup sugar
¾ cup butter, room temperature
1 egg
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ cup sweetened dried cranberries, chopped
½ cup pistachio nuts
1 TBSP freshly grated orange peel
Heat oven to 350F.
Combine all orange sugar ingredients in a small bowl; stir until well mixed. Set aside.
Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 ½-inch circles.
Bake for 7 to 11 minutes or until edges are lightly browned.(DO NOT OVERBAKE). Cool minutes; remove from cookie sheets.

Ultimate Lemon Pound Cake With Lemon Thyme Strawberries:

For the Cake:
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
2 TB lemon zest
1/2 cup fresh lemon juice
directions
Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
Sift the flour, baking powder and salt together.Cream the butter and 1 3/4 cups sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest.Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved. Invert the cake onto a rack, positioned over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
For the lemon thyme strawberries:
4 cups sliced strawberries
1/2 cup chopped lemon thyme
2 Tb lemon juice
2 Tb sugar (that is plenty to release the strawberry juices and the cake being sweet you don't really need much more)
Mix all the ingredients together and let macerate at room temperature for 30 minutes. Refrigerate until ready to use. Bring back to room temp before serving.

Update on conversions:
1 stick of butter is about 112-115 gr.
For weight, volume, cups



BESTSELLING Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.