The sun is shining. My mind is racing. And yet I sit here, cursor endlessly blinking. Taunting me really. Blink. Blink. Blink. So many possibilities and ideas, yet none of them seem to want to be committed to this blank Word document.
When this happens I am eternally grateful that I love to cook and bake. And make up/modify recipes. So today, I’m going to share with you a cookie recipe that’s a favorite of my family and a few others I know. It’s my Grammie’s Snickerdoodle recipe. Snickerdoodles are a favorite of my brother-in-law and the first time I made these when he was around I was a little apprehensive. My fear was for naught as he told me they were they best he could remember having. I can’t promise you’ll feel the same way, but it’s worth a try, right?
If, like me, you have a passionate love affair with cinnamon, I highly recommend adding the extra cinnamon (see ** on recipe) to the dough. It does not disappoint. If you don’t want them to be too flat, you may want to refrigerate the dough for an hour or so before baking. I’m usually too impatient to do that step, but if you prefer fatter cookies, it’s a must.
Now if you’ll excuse me, I hear my book, a cold glass of Sauvignon Blanc and the backyard calling my name. Keep Calm and Bake On.
Grammie’s Snickerdoodle Cookies
1 cup butter, softened
1 ½ cups sugar
2 eggs
3 ¼ cups flour (sifted)
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
sugar & cinnamon for topping
Cream butter & sugar. Add eggs and mix thoroughly. Sift dry ingredients and add to creamed mixture. Form into balls and roll in cinnamon & sugar mixture. Bake on ungreased cookie sheet for 10 min. at 350°.
**I also add one heaping teaspoon of cinnamon to the flour mixture.
Shannon R. Brown 