Now that it's getting closer to Thanksgiving and Christmas, it's just about time for that coinciding time of "Cookie Season." Ahh...yes, that glorious time of baking dozens of varieties to share with family, friends and co-workers. I enjoy making cookies, probably because of my sweet tooth, but just like cupcakes, cookies are easily enjoyed and always put a smile on people's faces. (They might grimace first, but I know that's just a front because cookies always disappear fast.)
To kick off Cookie Season, I made a batch of Snickerdoodles last weekend. I'm including the recipe that I used below, but if anyone has a better recipe to share, please do!
Snickerdoodles
(Courtesy of The Best of Gooseberry Patch's "Old Fashioned Christmas Favorites")
Ingredients:
1/2 cup shortening or butter, softened
3/4 cup granulated sugar
1 egg
1 1/4 cup flour
1/4 t. salt
1/2 t. baking soda
1 t. cream of tartar
cinnamon and sugar
Method:
Cream shortening (or butter) and sugar. Beat in egg. Sift dry ingredients together and add to creamed mixture; stir. Refrigerate for one hour. Roll dough into walnut-sized balls and roll in the cinnamon and sugar. Place on ungreased cookie sheet and bake at 400 degrees for 10 minutes. Cool on wire rack. Yields 2 dozen.
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