One of my all time favorite Christmas cookie recipes
is Snickerdoodles.
Everybody loves them.
My mise en place:
1 cup Crisco
(Doncha just love that Crisco finally had
the good sense to
put their product in measured sticks,
like butter?)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
First, I creamed the Crisco and sugar.
Added the eggs to the creamed mixture.
Then I sifted the flour, cream of tartar,
baking soda, and salt.
I stirred the flour mixture into the creamed mixture.
At this point,
cover the bowl and refrigerate for several hours,
or in my case, several days,
until I had time to cook them.
Roll the cold snickerdoodle dough into small balls,
then roll the balls in a mixture of cinnamon and sugar.
Bake in a 400 degree preheated oven for 8-10 minutes,
until nicely browned.
Cool on a rack.
And my kitchen smells all cinnamoney.
3 comments:
I adore Snickerdoodles. I only buy Crisco in the sticks now. I remember all too well how much fun (not!) it is to try to clean out the measuring spoons and cups after measuring out the shortening for recipes.
I love the Crisco sticks.
But the way you needed to measure the old Crisco, was to put the glop of Crisco in water, and let it displace the water. That way you knew how much Crisco you had.
I used one of those liquid measuring cups, you know, the ones that have two pieces and you slide the outside up to measure, then slide it down to empty?
I only use butter these days, because after years of not using trans fats, I can taste Crisco. It tastes like plastic. Cookies should not taste like plastic!
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