snickerdoodles (*recipe)

[Guest guest]

these are another favorite cookie i make for gifts. about to go make a batch

now.

 

snickerdoodles

 

2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (8 ounces) unsalted butter, softened

1 1/2 cups sugar

2 large eggs

 

1/4 cup sugar

4 teaspoons cinnamon

 

preheat oven to 350 degrees.

 

combine the 1/4 cup sugar and 4 teaspoons cinnamon in

a bowl and set aside.

 

in another bowl, sift together flour, cream of tartar,

baking soda, and salt. set aside.

 

using an electric mixer, beat the butter and 1 1/2

cups sugar together until well blended and fluffy.

add the eggs and continue beating until well blended

and smooth. beat flour mixture into butter mixture

until smoothly incorporated.

 

pull off pieces of the dough and roll between the

palms to form generous 1 1/4-inch balls. roll the

mixture in the sugar and cinnamon mixture and place on

cookie sheets, about 3 inches apart.

 

bake, 1 pan at a time, in the upper third of the oven

for 8 o 11 minutes, or until cookies are light golden

brown around the edges. rotate cookie sheet halfway

through baking for even browning.

 

transfer sheets to wire racks and let stand until

cookies firm up slightly, 1 to 2 minutes. then

transfer the cookies to wire racks and cool

thoroughly. cool cookie sheets between batches or

cookies may spread too much.

 

store cookies in an airtight container for 10 or

freeze for up to 1 month.

 

recipe source: joy of cooking christmas cookies by

irma s. rombauer, marion rombauer becker, and ethan

becker (scribner, 1996).