Sunday, September 4, 2011

Cookies for the Golf Team


This blog participates in various forms of advertising,including affiliate marketing. Thank you for your support.
Since the golf season is underway I have been busy making cookies for the golf team's golf matches.  My daughter's high school does not have a Girls Golf Team so she plays on the Boys Golf Team.  The only bad thing about this is she has to play the boys rules and from the Men's tees.  She is doing a fantastic job this senior year.  She is on the Varsity team playing 5th man.  She has had some interest from a few Colleges so far wanting to see about her playing for their Girls College Golf teams...We are proud of her!  Well on to these Terrific cookies.

These cookies are orginally a sugar cookie from the blog Savory Sweet Life.  I made them at Christmas and decided they would taste good as a snickerdoodle cookie.  So this is a double treat, I bake the teams cookies on Saturday for all the mathes that week and then place them in the freezer until the day of the match.  This recipe is nice because I just double the recipe and make them both ways for 2 different cookies.

The only thing different between the 2 is the sugar cookies get rolled in sugar and the snickerdoodles get rolled in cinnamon sugar.

Cracked Sugar Cookies/Snickerdoodles

adapted from Savory Sweet Life


1 1/4 C white sugar
1 C salted butter
3 egg yolks
2 t vanilla
2 1/2 C flour
1 t baking soda
1/2 t cream of tarter
1/4 t salt

for sugar cookies: 1/3 C coarse sugar crystals

for snickerdoodle cookies: 1/2 C white sugar and 1 t cinnamon (mixed)


Preheat oven to 350 degrees.  Cream together butter and sugar until creamy.  Mix in 1 egg yolk at a time and then add the vanilla.  Add flour, baking soda, cream of tarter and salt.  Be sure to scrape down the bowl.  form into balls and roll in either sugar for the sugar cookies or the cinnamon sugar mixture for the snickerdoodles.  Place balls on cookie sheets lines with parchment paper.  Bake for 12-14 minutes.  Remove from oven and cool on cookie sheets for 5 minutes before transferring to cooling racks.