J Janine Washle
anuary was a month of resolutions, willpower, smoothies and salads. As February approaches, all those do-gooders are looking for a reason to splurge on candy, confections or a big slice of dessert. Valentine’s Day, conveniently located in the middle of the month, does that with promises of love and sweets. While love and affection may fade with time, perfect pairings can be made with sweets. Take a minute to consider milk and cookies, raspberries and chocolate, sweet and salty—rock-solid relationships that have stood the test of time. Who are we to stand in the way of eternal happiness, even if it appears on a plate, in a cup or in a bowl?
Red Velvet Snickerdoodles and Vanilla Milk 1½ cups granulated sugar ½ cup unsalted butter, room temperature 1 teaspoon vanilla extract 2 large eggs 2½ cups all-purpose flour 1 teaspoon cream of tartar ½ teaspoon baking soda ¼ teaspoon salt ¼ cup unsweetened cocoa 2 teaspoons red gel paste or 3 teaspoons liquid red food coloring White or red sugar crystal sprinkles (Wilton and Kroger brands were used)
Vanilla milk Stir ¼ teaspoon vanilla paste into 2 cups of milk. Warm in the microwave for 15 seconds or just until barely warm. Divide between two heatproof glasses. Serve with a red and white striped straw.
1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. 2. Beat sugar and butter until combined and pale in color. Add vanilla and eggs. Beat just until incorporated. Add flour, cream of tartar, baking soda, salt, cocoa and gel paste or food coloring. Beat until color is uniform throughout. 3. Pour sugar sprinkles into a shallow bowl. Using tablespoonfuls of dough, shape into balls and then roll in sugar sprinkles. Place cookies on prepared cookie sheet. Bake in preheated oven for 8-10 minutes or until set. Cookies should be slightly moist (darker) in the center cracks. 4. Transfer cookies to a wire cooling rack. Cool to room temperature before storing in a covered container. Serve with vanilla milk.
Photos by Jesse Hendrix-Inman. Recipes provided by Janine Washle of CloverFields Farm and Kitchen and prepared at Sullivan University by Ann Currie. F E B R U A R Y 2 0 1 8 • K E N T U C K Y M O N T H LY
Kentucky Monthly magazine February 2018