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