Snickerdoodles

 Happy Monday! Happy Halloween! I am still trying to get over the freak snow storm on Saturday.  Lucky for me the week's temperatures are suppose to get up in the 50s and sunny.  I don't have anything too exciting going on this week.  I am in the office till Friday when I will be taking a little jaunt up to Albany for the day.  I am hoping the warmer, sunnier days down here will make it up there.  I recently ordered new work clothes...all of which are dresses and skirts.  Not sure I was thinking clearly at the time.  Even with tights I think my legs are going to freeze.

As for the cookies...Well, they taste good even though they look a little ugly funky. I thought "bigger is better".  I was wrong.  My oven was acting funny this weekend.  It was probably rebelling against the long break I gave it over the summer.  I decided the best way to stay warm is standing in front of a heat 350 degree oven.  It was on for about 4 hours Saturday afternoon as I made 3 different types of cookies and roasted a chicken.  I got my cookie groove on to prep for the holidays.  I had to practice and taste test all of the cookies I will be making and giving away in a few short weeks.



In fact I recently signed up for the The Great Food Blogger Cookie Swap 2011 put on by Love & Olive Oil and The Little Kitchen. You agree to bake 3 dozen cookies and send them out to three different bloggers. In return you will receive 3 different dozen cookies yourself.  Great idea right?  I cannot wait. You have till November 18th to sign up.  I highly recommend it.

Snickerdoodles


Ingredients:

1 1/2

C sugar

1/2C

butter , softened

1/2C

shortening

2 

eggs

2 3/4

C all-purpose flour

2

 tsp cream of tartar

1

 tsp baking soda

1/4

 tsp salt

1/4

C sugar

2

 tsp ground cinnamon

Directions:

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.