Snickerdoodles

1 year ago today I made my first cooking post and have pretty regularly been writing on my little blog since. I didn’t even realize it until I was repairing the last few links for the launch of the new website. So I thought it to be fitting to go ahead and make the first post on the new website on the one year anniversary of the blog. So enjoy the new website, tell your friends how awesome it is and overlook any little broken links that I still have yet to fix. Thanks so much, Suzanne

And now on to the post:

So I needed a sugar fix the other day. It was one of those days when you just know you want to eat cookie dough but not ruin it with chocolate chips.

The snickerdoodle!! No chocolate, just cinnamon and sugar. Kinda chewy in the middle and tastes just like cinnamon toast. So I guess you could eat these for breakfast… I guess. I might be guilty of eating cookies for breakfast, maybe sometimes.

Growing up my mother always made snickerdoodles and passed on her recipe to me. Turns out that her recipe came from this book:

In my family there are many books just like this. Somehow everyone collects these books and they are the best cookbooks because they are favorite recipes from so many different people. This snickerdoodle recipe comes from a Mrs. Chester O. Harris. So thank you, Mrs. Harris; I grew up eating your cookies!!!

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Ingredients

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Coating:(I usually need more than the recipe calls for)
2 Tablespoons sugar
2 teaspoons cinnamon
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Preheat the oven to 400°.

Cream together the shortening and sugar.

While you are creaming the shortening, sift together the flour, cream of tartar, baking soda, and salt. Set aside.

This is creamed. It is light and fluffy.Add the eggs and mix together.

Scoop the flour mixture into the shortening/sugar/egg. Keep the mixer on low and only mix until things are incorporated. Do not overmix or the cookies will be tough.

Scoop out the dough and roll into a smooth ball.

Mix together the sugar and cinnamon for the coating. Cover the dough ball in cinnamon sugar.

Place the dough balls on a cookie sheet and flatten slightly.

Bake for 8-10 minutes. Be careful not to over-bake, these cookies are very pale and can become too crispy very quickly.

If you do get them a bit too dry, place them in an airtight container with a piece of bread. I learned this trick from my Granny. She always had the heel of the bread on top of the cookies in the tin during the holidays. It keeps the cookies from drying out in a metal tin or softens cookies that got too crispy from over-baking.