Monday, December 13, 2010


This morning a bunch of us brought in cookies to work, to be divided up and packaged as holiday thank-you gifts for the student workers in our office.  My contribution were the Peanut Butter Blossoms from yesterday's post.  There was an abundance, so we were rewarded with a platter of many different varieties of cookies.  I saw what I believed to be a Snickerdoodle, a cookie I don't bake often and love to have whenever possible.  I snagged one before there weren't any left!  It was crispy on the outside, soft and chewy on the inside, and perfectly sweet with cinnamon and sugar.  Joy for the tastebuds!

Many people associate the Snickerdoodle with Christmas.  This recipe (as well as the photo above) is from Betty Crocker, and it rates an impressive "5 spoons" on her Web site (see link below). 


1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon


Heat oven to 400ºF.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Recipe and Photo from Betty Crocker at:

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