Here at The Tribune, we are really big fans of Zac Efron. Because what’s not to love? He sings, he dances, he tousles his hair just so. And most importantly, he grew up right here in our county, and now he’s famous! Which makes us famous by extension! Sort of.
So you can imagine how excited I was to make Zac’s favorite snickerdoodles. He gave us the recipe last Christmas for a feature we did about local families’ holiday traditions. I’ve been eagerly awaiting the perfect opportunity to bake them ever since.
Cooking blog = perfect opportunity.
I ended up having to tweak Zac’s recipe a little, because I failed to read all the way through the recipe before I started, and as a result wasn’t adequately prepared. Actually, I didn’t read the recipe at all. (I like surprises.) So, it wasn’t until I had went and plastered my kitchen with Zac’s face and turned on some mood music that I realized I didn’t have any shortening. Well, I did, but it had expired in 2006, and I didn’t think using old crusty Crisco would be fair to Zac’s snickerdoodles. I did, however, have plenty of butter, so I just used that.
Also, I ran out of all-purpose flour. I know, stupid, right? I thought I had more in the cupboard. But what I had was bread flour and self-rising flour. Which apparently are different? I don’t know. I had enough all-purpose flour for 2½ cups, so I randomly decided to use self-rising flour for the last ¼ cup.
And then part of Zac’s recipe confused me a little. It calls for “1 teaspoon soda.” Kind of vague, Zac, don’t you think? So I stood in my kitchen for a little while with a box of baking soda in one hand and a 2-liter of root beer in the other, carefully considering which one to use. (I’m not going to tell you which one I picked. It’s a surprise!)
Despite these little problems, the cookies turned out pretty delicious. Zac, you did good.
Recipe: Zac Efron’s favorite snickerdoodles
Adapted from his family’s recipe, as told to The Tribune
- 1 cup shortening (part butter or margarine)
- 1½ cups sugar
- 2 eggs
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 400˚F.
- Mix shortening, 1½ cups sugar, and eggs thoroughly.
- Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda, and salt; stir in.
- Shape dough into 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2 inches apart on ungreased baking sheet.
- Bake 8 to 10 minutes. These cookies puff up at first, then flatten out.
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