snickerdoodles

today's post is a guest entry by liz mcadams, prolific knitter of babywear, nice neighbor, good friend, and food outing partner. she has made an appearance here previously, revewing my banana muffins. here she shares her special recipe for snickerdoodles! believe me, this girl knows her stuff! :::::



In this cookie, an old-fashioned treat is brought back to life. Snickerdoodles are a light crispy butter cookie rolled in sugar and cinnamon. Makes the most delicious bite – perfect paired with a cup of tea or as a late night snack.


Snickerdoodles

1 stick of unsalted butter
1 cup sugar
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 egg
½ teaspoon vanilla
1 and 1/4 cups all purpose flour plus 2 teaspoons
2 tablespoons sugar
1 teaspoon ground cinnamon

In a medium mixing bowl, beat the butter for 30 seconds. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until butter mixture is light and fluffy.

Then, beat in egg and vanilla. Add flour slowly – you may need to stir in the last ¼ and 2 teaspoons of flour (if mixer is not super powerful). Chill in refrigerator for a half and hour. Now pre-head the oven to 375 degrees. Wait 30 minutes until cookie batter is cool.

Mix 2 tablespoons of sugar and the cinnamon. Roll cookie batter into 1 inch ball, coat in sugar and cinnamon mixture. Place on ungreased cookie sheet and bake in the oven for 10 minutes or until edges are golden. Transfer to a wire rack, cool 10 minutes.