My former Pastry Instructor was donating some cookies. The big Hobart was down and the KAs in the school bakery leave something to be desired (functionality in most cases), so I decided to take in a couple of DLXs and help out. I wish I had thought to take more than two short snippets of video, though.

Cookie dough in the DLX:

Just for fun, the DLX in motion:

A bad picture of some of the Snickerdoodles:

We also made some Peanut Butter Cookies:

Snickerdoodles

Yield: 40 Cookies, 1 oz. each

Dough:

AP flour	14 oz.	420 g	100%
Baking powder	0.14 oz. (1 tsp.)	4 g	1%
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g	2%
Unsalted butter, softened	8 oz.	240 g	57%
Sugar	6 oz.	180 g	43%
Brown sugar	8 oz.	240 g	57%
Eggs	3.3 oz. (2 eggs)	100 g	23%
Vanilla extract	0.5 fl oz.	15 ml	4%
Salt	0.4 oz. (2 tsp.)	12 g	3%
Total dough weight:	2 lb. 8 oz.	1219 g	290%

Topping:

Granulated sugar	2 oz.	60 g
Cinnamon	0.25 oz. (3 1/2 tsp.)	8 g
Mix together cinnamon and sugar

Sift together the flour, baking powder and cinnamon. Set aside.

Cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and salt. Gradually add the flour mixture, beating just until well combined.

Drop the dough in 1-ounce mounds onto paper-lined pans. Sprinkle the cookies generously with the topping mixture.

Bake at 400°F (200°C) until golden brown but still moist, approximately 9 to 11 minutes.

Approximate values per cookie: Calories 90, Total fat 4 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Total carbohydrates 14 g, Protein 1 g