Just when I thought I was finished with the holiday baking, I happened to remember that we still have one more party to go to and I realized that I had no gift for my best friend's husband. He's notorious for being able to down a dozen cookies in one sitting, therefore I knew what the perfect gift for him might be! Evidently when he was a child, his mother kept a tight rule over the cookie jar, and he feels that traumatized him into wanting to overindulge as an adult. Hmmmm.... must be why I like my wine so much (see Mom, you shouldn't have held it from me when I was growing up...lol)
Snickerdoodles are Chris' favorite cookie, so I knew I'd end up baking them. However, I usually have little luck in that they end up all flat and crunchy. After doing much research, I ended up with this recipe from the Betty Crocker website. I think the answer to a great Snickerdoodle lies in baking it at a higher temperature than what most other cookies are baked at. Also, I used air-bake pans, which are basically just doubled up cookie sheets. The end result was a beautifully shaped cookie, buttery crisp on the outside, and wonderfully chewy on the inside.
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees. With mixer, cream butter and shortening until combined. Add sugar and mix until light and fluffy, 3-4 minutes. Add eggs, one and a time and mix until combined well.
In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add this mixture to above mixture and mix well.
In a small bowl combine sugar and ground cinnamon.
Shape dough into 1 1/4 inch balls. Roll balls in cinnamon/sugar mixture and place on cold or room-temperature ungreased baking sheet, 2 inches apart. Flatten slightly with a fork. Bake for 8 minutes. Remove from oven and let cool on baking sheet for a minute or two before removing to cooling rack.
And just because they were so purdy, here's another picture!
Currently Crushing On – aug 29 2015.
18 hours ago