Scott’s favorite cookies are snickerdoodles. I prefer a sweeter cookie like coconut oatmeal cookies, but how can I deny my husband? Especially when I love to bake and he’s not usually a willing eater of sweets.
I’ve had a bit of the baking bug lately, so I thought I’d make him some snickerdoodles. The recipe below is a slight varient of one I found online.
1 cup butter flavored shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon
1. Heat oven to 400°
2. Cream together shortening and sugar. Add eggs and vanilla.
3. In separate bowl mix flour, tartar, baking soda and salt. Slowly add to sugar mixture. Mix well but don’t over mix.
4. Create tablespoon sized balls of dough and roll in the sugar and cinnamon mixture to coat.
5. Bake for 9 minutes until set but not overcooked. Remove from sheet immediately to cool.
6. Makes around 3.5 dozen
Scott always tells me, “don’t make hard cookies!” I admit I don’t really know how not to make hard cookies. I’ve been told overmixing the dough will make them tough, but otherwise…? Anyway, these were a little crisp once they cooled, but we stuck them in tupperware containers with a slice of bread and they turned soft and delicious. Both our places of work greatly appreciated them. As did we.
Edited note: This morning while browsing my Google Reader I saw Jill’s (Rhapsody in Books) post about how October 1st is Homemade Cookies Day! Click over to learn about the special day. How’s that for a fancy coincidence!