Snickerdoodles, Revisited ...
Ah, Snickerdoodles, the cookie that spurred the thought,
Regular readers will know that I'm reshooting the cookies I featured when I started to photograph my holiday baking. I didn't have a digital camera then. I have a digital camera now. Just a point-and-shoot camera, not one of those fancy behemoths that make me think that the owners should be wearing flak jackets and press credentials.
Anyhoo, if you like cinnamon – and I can't imagine why you wouldn't (Ahem. Karl.) – whip up a batch of these babies. They're super simple and super delicious.
(From Betty Crocker’s Cooky Book, Published by General Mills, 1963)
1 C. shortening (part butter or margarine; I use a half-cup of shortening and a stick of butter)
1 1/2 C. granulated sugar
2 3/4 C. flour
2 t. cream of tartar
1 t. soda
1/4 t. salt
3 T. sugar
3 t. cinnamon
Heat oven to 400 degrees. Mix shortening, 1 1/2 C. sugar and eggs. Measure flour by dipping method*. Blend flour, cream of tartar, soda and salt. Blend into shortening mixture. Shape dough into 1-inch balls. Roll in combined 3 T. sugar and 3 t. cinnamon. Place 2 inches apart on baking sheets. Bake 8 to 10 minutes.
* Dipping method: Slightly fluff up flour with a spoon or measuring cup. Dip measuring cup into flour and overfill. Level off measuring cup.
And just for kicks,