July 31, 2011 discosadness

Oatmeal-Snickerdoodles with Orange-Marmalade Thumbprints

I had such a lovely summery San Francisco day yesterday. Summers in San Francisco usually consist of temperatures in the mid 60’s-70’s, so it was not *warm* by any means, but there wasn’t much wind and the sun was out and I could walk outside in a light cardigan and be perfectly comfy. People tend to delude themselves into thinking that since San Francisco is in California we have great summer weather, but they don’t take into account that we are also on a peninsula. It can be windy as all hell, rainy, freezing or otherwise inclement at any old time of year, which is what makes me so grateful for days like yesterday. I decide to celebrate my joy over summer when I got home last night, and what better way to celebrate than to make my house smell like cookies…
I think Snickerdoodles are one of the most fantastic cookies ever. Friends have contributed the valuable insight that I probably am so mad for Snickerdoodles because their texture tends to be quite moist and cake-like, and I just like cake more than cookies. Consequently I baked up some of what I shall call ‘the cake of the cookie world': snickerdoodles! And not just any snickerdoodles mind you, Vegan Oatmeal Snickerdoodles with Orange Marmalade Thumbprints. I started off with a basic Snickerdoodle recipe from La Dolce Vegan and made a few subtractions and a few additions to keep it interesting.


Cookie dough:
*1 and 1/2 cup flour
*4/3 cup sugar
*2 tsp baking powder
*1/2 cup soymilk
*1/2 cup quick oats
*1/2 cup canola oil
*1 tablespoon vanilla

*4 tablespoons sugar
*1 teaspoon cinnamon
*Jar of Orange Marmalade or another Jam or Jelly of your choice


Pre-heat your oven to 400 degrees. Mix together all ingredients for cookie dough in a large bowl till coagulated. In a separate small bowl mix together cinnamon and sugar for topping. Roll your dough into 10-15 small balls, it should be easy to mold and not too sticky, but moist enough to adhere the topping. Take your dough-balls and roll each one in the cinnamon sugar mixture till coated. Lay out coated-dough-balls on greased baking sheet about 1-2 inches apart and use your thumb to make little wells at the center of each one for your marmalade. Grab a spoon, and spoon about a teaspoon of marmalade into each cookie (or as much as you would like, just don’t overflow your well or you will have a jammy mess on your hands!). Bake for 10 minutes or till the surface of the cookies starts to crack a bit. Remove from oven let cool and enjoy.

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