I may have unplugged and cooked minimally while on our trip to Savannah, but I was constantly processing ideas, writing recipes, and trying new products.

One of the coolest things about Savannah is the friendliness of the shop keepers and their willingness to let you sample EVERYTHING they make.  I’ve ventured into The Spice & Tea Exchange on Broughton several times before, and I’ve sampled just about every salt, sugar, and spice they make…AND THEY MAKE SOME AMAZING products!  This time, however, I noticed a Bourbon Black Walnut Sugar that I’ve never seen before, and as soon as I picked up the jar, the owner rushed over to let me sample.  She also offered up the suggestion of using the sugar to coat Snickerdoodles. Well…that was all she had to say.  My husband had “that” look on his face.  You know “that” look…the look of “oh you better buy that and make me some snickerdoodles!”

I can take a hint as any good wife would, so as a treat while watching his mid-season finale of “The Walking Dead,” I whipped up a batch of Snickerdoodles coated in the Bourbon Black Walnut Sugar.

Ingredients

Cookie Dough

1 c. butter-softened

1 1/4 c. granulated sugar

1/8 c. brown sugar

2 eggs

2 3/4 c. all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Coating

1 1/2 TBSP granulated sugar

1 1/2 TBSP Bourbon Black Walnut Sugar from The Spice and Tea Exchange

3 tsp ground cinnamon

Directions

In a large mixing bowl, cream butter, sugars, and eggs. In a different bowl, sift together flour, baking soda, cream of tartar, and salt.  Add flour to egg mixture.  Mix just until incorporated.  Refrigerate dough for 15 minutes.

In a small bowl, combine coating sugars and cinnamon.  After dough is chilled, using a cookie scoop, scoop out 1 TBSP mounds, roll into a ball, toss in sugar-cinnamon coating, and place onto a Silpat or parchment lined cookie sheet.  Refrigerate cookie dough balls for another 5-10 minutes before baking.

Bake at 350 degrees for 12 minutes.  Cool completely…if you can wait that long.

**My husband and children can’t usually wait until cookies have cooled, so feel free to eat immediately!