Charon's Recipe Page

Charon's Famous Snickerdoodles
1 cup butter or margarine, softened
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon each baking soda and cream of tartar
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons of sugar


In large bowl of an electric mixer, beat butter and 1 1/3 cups sugar until creamy. Beat in eggs and vanilla. In another bowl, stir together flour, baking soda, cream of tartar, and salt; gradually add to butter mixture, blending thoroughly.

In a small bowl, combine cinnamon and 3 tablespoons of sugar. Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture to coat. Place at least 2 inches apart on greased baking sheets. Bake in a 375 degree over for about 12 minutes or until lightly browned. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight. Makes about 4 1/2 dozen.

 

Chocolate peppermint meringue cookies

¾ cup granulated sugar
2 teaspoons corn starch
3 large egg whites
1 ¼ teaspoons cream of tartar
24 individually wrapped red and white peppermint candies (about 4 ¾ ounces), coarsely chopped

I used about 20, put them in a zip lock baggie and smashed them with a meat tenderizer hammer

3 ounces semisweet baking chocolate, melted

I used Hershey Dark Chocolate kisses, about 9 of them and that was plenty. I took off the foil, put them in a baggie and then in a bowl, microwaved them for about 90 seconds, cut just a little bit off a corner and drizzled the chocolate right out of the baggie. I think you could use any type of semisweet chocolate, chocolate chips, etc.

  1. Preheat the oven to 250 degrees. Line 2 baking sheets with parchment or wax paper.
  2. In a small bowl combine the sugar and cornstarch.
  3. Place the egg whites and the cream of tartar in the bowl of a stand electric mixer fitted with a balloon whip. Whisk on high for 2 ½ minutes until stiff peaks form. Add the sugar and cornstarch mixture; whisk on high until just incorporated, about 5 seconds. (I was a little loose on the time and they still turned out ok but you don’t want to beat the whites too long) Remove the bowl from the mixer, add the peppermint candy, and use a rubber spatula to fold the meringue quickly but gently until all of the candy has been incorporated.
  4. Fill a pastry bag with no tip with the meringue. Anchor the parchment onto the baking sheets with a tiny dab of meringue under each corner (this will keep the parchment from fluttering up during baking). Pipe to 11 mounds of meringue on each of the baking sheets, each approximately 1 inch high and 2 inches in diameter, about 1 inch part widthwise and 1 ½ inches apart lengthwise. (okay I didn’t do any of that, I just covered my baking sheets with the parchment paper and by the way HEB has a store brand of parchment paper, I just did it like drop cookies, I used two of my big spoons and tried to make them not touch and that was it)
  5. Place the baking sheets on the top and center rack of the preheated oven and bake for 1 ½ hours until completely dry. Do not open the oven during the baking time; if you do, the oven temperature may drop and the meringues will not dry properly. Remove from the oven and cool at room temperature for 20 minutes before removing the meringues from the paper.
  6. Handle the meringues gently and carefully, as they are extremely brittle (I suggest you use a small offset spatula to loosen them from the paper, to prevent breakage).
  7. Use a teaspoon to drizzle thin lines of melted chocolate in a zigzag fashion over the tops of the meringues, If your kitchen is cool (70 degrees or less), the chocolate will set in 25 to 30 minutes; otherwise, refrigerate the meringues for 10 to 15 minutes to allow the chocolate to set. (I used Hershey Dark Chocolate kisses, about 9 of them and that was plenty. I took off the foil, put them in a baggie and then in a bowl, microwave them for about 90 seconds, cut just a little bit off a corner and drizzled the chocolate right out of the baggie)
  8. This recipe makes about 20 to 22 cookies.



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