Friday, December 21, 2012

Sneak-able Christmas Goodie #1: The Snickerdoodle

You can buy Snickerdoodle cookies almost anywhere – bakeries, grocery stores, even at Five Bucks sometimes. But I promise you, my family’s Snickerdoodles taste way better and are way more sneak-able.

1 cup shortening
1½ cups white sugar
2 eggs
2¾ cups sifted flour
2 tsp cream of tarter
1 tsp baking soda
½ tsp salt

3 tbls white sugar
2 tbls cinnamon

Cream shortening with mixer
Add eggs one at a time, beating with mixer between each one
Add 1½ cups of sugar and beat until mixed thoroughly; set aside
Sift flour and measure out the 2¾ cups sifted flour
Sift together the sifted flour, cream of tarter, baking soda and salt (VERY important to sift twice – don’t cut corners by sifting only once!) and stir into the shortening mixture
Cover bowl of dough with plastic wrap and chill it in the refrigerator for at least one hour (or even overnight)

Preheat oven at 400 degrees
Mix together the 2 tbls cinnamon and 3 tbls sugar into a large shallow bowl (I use a long, shallow Tupperware bowl and mix with a fork.)
Roll into balls the size of walnuts and roll the balls through cinnamon and sugar until generously coated
Drop balls onto a cookie sheet
Bake for 8-10 min
Cookies will puff up in the oven
Cookies will not look done! They will continue to cook and flatten out on the cookie sheet once removed from the oven.
Recipe yields about 4-dozen cookies

There you have it. Forty-eight super yummy Snickerdoodles for the price of one at Five Bucks. If you want to make them more festive for the holidays, try dusting them with red and/or green sprinkles as soon as they come out of the oven. I’ve never tried that, so if you do, please let me know how it works!

Update: 12/24/2012
It worked! In an attempt to make the Snickerdoodles more Christmas-y, I added a ton of red and green crystal sprinkles to the cinnamon and sugar mixture, and rolled the dough balls through it. Here's how they looked after baking. Pretty festive, huh? Yay!

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