Food Fridays #6

These are positively the best cookies in the world. April loves them, I love them, people regularily approach me and say "When are you going to make Snickerdoodles again?" Even my dog likes them. (He once stole about seven of them off the table at a party. We weren't particularily pleased [read: furious], but he was bouncing off the walls for hours).

The key to these delectable cookies is to follow the directions (really) and actually take the cookies out of the oven after 8-10 minutes (depending on the size of the cookie). I used to always make the mistake of leaving the cookies in longer because I thought they weren't done, and so my Snickerdoodles were always brittle and hard. But one day I decided I would actually follow Betty Crocker's instructions and, lo and behold, they were glorious. So, the cookies will be gooey and exceptionally soft when you take them out the oven. Handle them with care when you take them off the baking sheet, and you'll have perfect cookies once they cool (with a slightly crispy rim and a soft center). Oh, and don't try to make a half recipe. It won't work, and it will make you very sad when your cookies are hard little mounds of dough.

This recipe is from an ancient version of the Betty Crocker cookbook (and is not in more recent versions); my mother's copy is literally in pieces and stained with sugar and vanilla flavoring. Also, be forewarned that these cookies are definitely not low-fat. Butter and shortening? Is that really necessary? But that's what makes them so gooood.


Snickerdoodles

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoons into balls.

Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place balls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.

About 6 dozen cookies.