Monday, December 23, 2013
I absolutely love the tradition; this year when everyone sat around picking out cookies for the year, John picked out "his" cookie. It was a recipe for pecan pie and he wrote "make into cookie". If you haven't figured it out from my blog already, this is something we do often - take our favorite flavors and change them up to make it new and different. But Mom wasn't interested in "making it into a cookie". So I took it home.
I figured if I was going to set about making those, I might as well make a few more and then the more John and I thought about it, the more our list seemed to grow - cookies for neighbors, both workplaces, his family, my family. All in, we needed about 300 cookies. John and I each picked one more cookie - John's choice was the snickerdoodle. I love how my mom tries new recipes every year but sometimes it is the old standbys that make you feel like Christmas is coming. Like warm snickerdoodles.
Serves: 18 (36 cookies)
1 cup butter
1 1/2 cups sugar
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3 tablespoons sugar
1 1/2 tablespoons cinnamon
In a large bowl, cream butter and sugar until fully combined. Add eggs, one at a time, beating well after each addition. Add flour, cream of tartar, and baking soda and slowly blend dry ingredients into the butter mixture. Chill the dough for 10-15 minutes.
Preheat the oven to 350 degrees F. In a small shallow dish, mix sugar and cinnamon. Scoop dough in about 2 tablespoons full and roll into balls. Coat the balls with the cinnamon mixture and place on a cookie sheet, about 2 inches apart. Bake for 10-12 minutes, until golden brown. Let cool and store in an airtight container for up to 1 week.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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