After All These Years

When you’ve  been married to someone for 32 years you would think that you know that person.  And that is exactly what I thought about my husband, Bill.  That is until about a month ago.  He goes to the restaurant Trattoria/Alpine Bakery to pick up our take-out order.  While he is waiting they are handing out samples of snickerdoodles.  He comes home raving about these snickerdoodles and how it reminded him of the ones his mother use to make.  Then he tells me how much he loves these cookies – not necessarily the ones from Alpine but the snicker doodle cookie itself.

Now I realize this is not earth shattering news to any particular person, but 1. all this time I thought the chocolate chip cookie was his favorite  2. I do not for the life of me remember Mom making snickerdoodles  3. And because of the name I thought it was something made with a snickers candy bar.  (And after a little research – come to find out there are no snickers candy bars in a snicker doodle.

Well, after finding out about this beloved cookie I had to try to make them.  I was just hoping they would turn out as good as Mom’s (and I still can’t remember her making these cookies).  I found several recipes and put them together.  And want to warn you not that these cookies are simple, but they are very good, and very addictive.  Trust me you can’t eat just one.  (You have been duly warned!)

   1/2 cup salted butter, softened
    1/2 cup vegetable shortening
    1 1/2 cups plus 2 tablespoons sugar
    2 medium eggs
    2 3/4 cups all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 teaspoons ground cinnamon
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the butter, shortening , 1 1/2 cups sugar and the eggs.  Mix thoroughly
      with an electric mixer on medium speed until creamy and well combined.  
  3. Sift together the flour, cream of tartar, baking soda, and salt.  Stir the dry ingredients into
      the shortening mixture.
  4. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
  5. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the 
      cinnamon-sugar.  Arrange the dough balls 2 inches apart on ungreased cookie sheets.  
  6. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, 
      rotating the cookie sheet halfway through.
  7.  Transfer the cookies to wire racks for cooking.  Repeat with remaining dough balls. 
        Store in an airtight container.
 Make Your Life a Little Sweeter

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