Last night I was mixing up some snickerdoodle dough (I've already posted about the recipe here - it's one of my favorites) and I scoffed, as usual, at the directions when they told me to refrigerate the dough overnight.
While waiting to switch out cookie sheets in the oven, I posed the following query to my facebook friends: "Has anyone in the history of baking ever had the patience to 'refrigerate the dough overnight'?"
Because it's a step that I always ignore. What's the point of baking if you have to wait till tomorrow?But then I'm a lazy cook and baker, as confirmed by the avalanche of replies I received:
Jeff: "You always do what the recipe says... The first time. Always."
Angie: "I do."
To which I replied: "You three are a little bit dead inside."
I wanted to write those first three responders as tedious and boring, but darnit, they're all really good cooks. The replies kept on coming:
Kelly: "Yes... although over Christmas, I made a second batch of sugar cookie dough to keep in the refrigerator indefinitely... to eat. And eat it, I did. If my dough has to chill, it will be lucky to see the baking."
Eva: "*raises hand timidly* I do."
To which I replied: "Dead. Inside."
Eva" "I do look wistfully at it and kick the fridge in frustration, if that helps at all."
Me: "Yeah. No."
Linda: "Yes.... The summer I learned to bake and the few years after. A few years ago.... Summer of '66 methinks it was."
So, I'm in the minority. And my snickerdoodles go a little flat from non-refrigeration, instead of puffing up big and tall. But oh well. Because you know what they are? Delicious! Especially alongside a cup of Tahitian vanilla and hazelnut tea.