December 31, 2011
First of all, I want to wish everyone a happy and prosperous 2012. I am also happy to be writing my 250th post. Thanks friends for the constant support and encouragement that has been a big source of motivation for me.
My friend Tanis offered to make cookies with my kids one evening and I was more than happy to get a few hours to myself. The kids came home with tons of cookies and my son claimed that the snickerdoodle was the best cookie ever. Even K loved it and I had to call Tanis to get the recipe. That is how the snickerdoodle was born in my kitchen. Tanis came by with her Betty Crocker book and I made these on Christmas eve. I loved the cinnamon flavor in the cookies and I followed the recipe for the most part except for a couple of changes. I used egg whites instead of whole eggs because I find that the cookies have a more pronounced egg flavor when whole eggs are used. (I know that is probably just me .:)) I also do not buy shortening anymore and have used butter instead. This is the online link
to the recipe. Recipe from Betty Crocker.
I halved the recipe and got about 2 dozen cookies.
3/4 cup sugar
1/2 cup butter at room temperature
2 egg whites
11/2 cups all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/8 cup sugar (1 oz)
1 tsp ground cinnamon
Take sugar, butter and egg whites in a bowl.
Beat until fluffy.
Add all purpose flour.
Add cream of tartar.
Add baking soda.
Mix well to form a dough. The dough can be sticky. Refrigerate for 3-4 hours and it will stiffen up to form balls.
Mix sugar and cinnamon and keep aside.
Form balls with the dough.
Roll each ball in the sugar-cinnamon mixture.
Place the balls in an ungreased baking sheet about 2 inches apart. Bake in a preheated 400F oven for 8 – 10 minutes. The edges will be slightly crispy and the inside will still be soft when done. The inside hardens a bit on cooling.
In the oven.
Out of the oven.
Tasty cookies ready. Cinnamon flavor in cookies is new to me and we loved it.
This cookie is on its way to ..