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Going to see "The Mouse"

March 2007
Going to See “The Mouse”
I can’t find the picture of the Mickey Mouse Cookies I made for my niece and nephews when we went to Walt Disney World in February. But I can tell you this… if you top cinnamon swirl snicker doodles with chunky sanding sugars in bright colors, they get even better. And sandwiched around vanilla ice cream, it is the perfect treat.

I was unable to get a hold of a “classic Mickey” cookie cutter in time. Luckily one of my co-workers popped down to Disney World for Accounting “camp” (what’s more fun than accounting, right?) and brought me back a non-stick egg ring. Genious! Not only do the cookies slide right out but it even has a little handle.
Here is a recipe for Snickerdoodles from the Food Network. For the original, Click Here.
Instead of rolling it into little balls I rolled it flat for the cookie cutters.

For the topping:

3 tablespoons sugar

1/2 teaspoon cinnamon

For the cookie dough:

3 1/2 cups flour

1 tablespoon baking powder

2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup butter

2 cups sugar

2 eggs

1 tablespoon light corn syrup

2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.


Just for fun, here is a picture of me with another yummy Mickey confection- the Ear Bar. My favorite Disney treat!

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