I was shocked – Shocked I say – when I learned that neither Shelly nor Tara have ever had a snickerdoodle in their lifetime. How does one go throughout life not tasting a snickerdoodle or even knowing the name? Perhaps I’m so wrapped up in my little life that it simply has never occurred to me that people who have lived their entire lives in the United States may not have experienced the things that I have.
I can’t begin to tell you how much I get frustrated by things that demonstrate my own narcissism.
Regardless, Snickerdoodles are a classic cookie, and none to difficult to make. Think sugar cookie covered with cinnamon, and you’re on your way to knowing one of the preeminent milk-accompanying cookies.
- 4 oz. unsalted butter, softened to room temperature
- 4 oz. vegetable shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Pre heat your oven to a nice-n-toasty 400 degrees F.
In a large mixing bowl, whip together the butter, shortening, sugar, eggs and vanilla.
Once all are incorporated, mix into the batter the flour. Finally, add the cream of tartar, the baking soda and the salt.
In a small bowl, combine the 2 Tablespoons of white sugar and cinnamon.
Roll balls of dough from the batter, roughly 1 inch in diameter apiece. Roll each doughball in the sugar/cinnamon mixture. Place on an ungreased cookie sheet, roughly two inches apart from other balls of cookie dough.
Place cookie tray in oven and cook 8-9 minutes. Remove from oven and immediately place on a rack or clean tea towels in order to cool.
Makes 4 dozen cookies
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