Brickle bits of Snicks

I think we all love the idea of a recipe that we can make with the things we have on hand. That said, it is so very annoying when you think you have something that you always have on hand – and then you don’t have it at all. Damn it.dd_img_0450-edit

I had that happen tonight. I was making Snicks for a good friend because I remember he liked them and I just knew I had everything. Crisco – check, butter – check, eggs – check, brickle – check, and the rest … sugar, flour, cream of tartar, baking soda, blah blah. Oh, holy crap – why do I not have ground cinnamon. I mean I looked everywhere in the pantry  and nada, nope, nothing. It cannot be a Snick without cinnamon. Thank goodness my dear mother-in-law lives around the corner and she bailed me out. Once again.

I guess I am not as good as putting things on the grocery list as I thought. Although cinnamon is typically one of those ingredients that I order from Penzey’s or the Spice House, but I can manage with grocery store cinnamon. Then I realized I needed to refill my supply of cream of tartar too, and hell, looking around the kitchen I need several other things. I think this just may be the pre-baking season clean up and restock.

8 Tbs of unsalted butter, softened
1/2 vegetable shortening, room temperature
1 cup sugar
2 large eggs, room temperature
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup of brickle bits (Heath’s – it is in the baking aisle)*
__
2 tsp ground cinnamon
1/3 cup sugar

Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda and salt over a piece of waxed paper. In the bowl of a stand mixer beat butter, shortening, and sugar until light and fluffy. Add eggs, one at a time and beat until incorporated. Add flour mixture in thirds and mix until just combined. Mix in brickle pieces.

Use a #40 disher to make cookies, rounding them in your hands before rolling them in the 2 tsp cinnamon and 1/3 cup of sugar sifted together. Place them on a parchment-lined baking sheets. Bake for 9-11 minutes**, turning half way through. Cool on the baking sheet for a minute and then remove to a cooling rack to cool.

Made 36 cookies.

* If you want this to be easy, one bag equals 1 1/3 cup of brickle pieces. I prefer a bit less so that is why I go for a scant one cup. Your call. But please do not try to store the brickle in the fridge – humidity and brickle does not go well together. I store mine in the pantry in a zip top bag and it has worked out well.

** 9 minutes worked perfectly for us.

Modification of a recipe from Cookie Madness.

 

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