Dessert: Snickerdoodles

Happy Friday! I don’t really buy cookies. I have always enjoyed baking, but skipping the cookie aisle at the market started when our girls were little. I didn’t like the idea of store bought cookies and all of the extra ingredients they had in them.

Later it became a known truth that ours was the cookie house. When the girls would show up after school and on the weekends with herds of friends, there would always be cookies at the ready.

Snickerdoodles were the most requested. My favorite recipe is straight out of my Grandmother’s Betty Crocker cookbook. It’s uncomplicated, quick, and easy to double. All pluses when you suddenly have a dozen kids show up to swim, or sleep over. The house always smells wonderful when they’re baking too!

Snickerdoodles:

• 1 stick (1/2 cup) butter, softened
• 1/2 cup shortening
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon of salt
• 2 tablespoons of sugar
• 2 teaspoons of cinnamon

(Makes about four dozen)

DIRECTIONS:

1. Heat oven to 400 degrees. Do not grease cookie sheets.
2. Using your stand mixer or large bowl, mix together butter, shortening, 1 1/2 cups sugar, and eggs.
3. Blend in flour, cream of tartar, baking soda, and salt.
4. Combine remaining sugar and cinnamon in small bowl.
5. Shape dough into balls and roll in cinnamon and sugar.
6. Bake 8-10 minutes.
7. Remove from cookie sheet immediately and cool on wire rack.

Enjoy!

-Kim