I love to bake Snickerdoodles when Christmas is almost here. I don't know why I wait. Maybe it's the smell of cinnamon that fills the air while they bake in the oven. It just seems festive somehow.
I was feeling festive yesterday. The Christmas tree lights were finally hooked up correctly. (Read about that affair at bouffantblonde.blogspot.com) I wanted to celebrate the twinkling lights and vibrant ornaments. So I baked. Doesn't everyone bake when they're happy?
And when they're sad? And when they're angry? Baking is a really good outlet for your emotions. I used to bake bread when I was really, really upset. I did it the old-fashioned way where you knead the dough rather than have the mixer do it for you. It was wonderful.
But that's a whole other recipe for a different day. This is a happy recipe. I know you'll love Snickerdoodles. In fact, you might want to go ahead and bake two makings. They really don't last long.
Snickerdoodles
1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
Combine the tablespoon plus teaspoon of sugar and cinnamon. Stir together in a small bowl and set aside.
Combine the flour, baking soda, salt and cream of tartar. Stir together and set aside.
Cream the shortening. Gradually add the 1 1/2 cups sugar. Add the eggs, one at a time, beating thoroughly after each. Add the vanilla.
Slowly add the flour mixture to the creamy mixture. Be sure to blend completely.
Shape the dough into 1-inch size balls. Roll the balls in the sugar and cinnamon mixture. Place the balls onto a lightly greased cookie sheet. Bake at 400 degrees for about 6 minutes. Don't overcook. The cookies should be lightly browned. If you cook them too long, they're hard and Snickerdoodles are not supposed to be hard. Place them on a wire rack to cool. Enjoy.
