Snickerdoodles

 In the immortal words of the great philosopher Cookie Monster; "C is for cookie, it's good enough for me" I really like cookies. They're my sweet-tooth weakness, and I try not to make them unless they have a destination, because if they're in the house, I obsess and salivate at the very  thought of them.. 

While I did have a fellow cookie lover to gift these delicious snickerdoodle's too, I made a few extras for me and the boyfriend, because they're so darned tasty. This is a cookie that when I worked in a coffee shop, I'd make these cookies, and  make  a snicker-doodle latte' (vanilla and cinnamon) and dip the cookie in it, because they're that good. If you've got an espresso machine at home, I'd suggest you do just that.

            Snickerdoodles

-1 1/2 cup sugar

- 1/2 cup butter  softened

- 1/2 cup shortening

- 2 eggs   

-2 3/4cups all-purpose or unbleached flour

-2 teaspoons cream of tartar

- 1teaspoon baking soda

-1/4 teaspoon salt

-1/4 cup sugar

-2 teaspoons ground cinnamon

 

Directions: Mix sugar, butter, shortening and eggs in a large bowl  in a stand mixer  or with a hand-held mixer with a paddle. then add flour, cream of tartar, baking soda and salt. Shape dough into small balls. Mix 1/4 of the sugar and cinnamon together in a small dish. Roll balls in mixture, and place on greased cookie sheet. Bake 8-12 minutes, until set.  Remove to cool on cooling rack.

 

 

 

 This is the ideal cookie to serve with a cup of coffee or tea, or the old stand-by a glass of milk.

 

 

 

 This one didn't even last it's photo-op to get a bite taken out of it..

 

Snickerdoodles are like the love-child of a sugar cookie and a pecan sandie, two other bomb-diggity cookie classics. I've had this particular recipe for years, and I think I got it out of the Betty Crocker cookbook if memory serves. It's a keeper for sure!