Betty's Snickerdoodles

From the kitchen of One Perfect Bite...I tend to keep my cookie jar full during the summer. Friends and family drop in more often and I like to have something for them - particularly the younger ones - to nibble on. The jar is usually stuffed with our cookie jar favorites which include peanut butter, oatmeal and that strange creation called the snickerdoodle. It's hard not to love snickerdoodles. They are easy to make and the required ingredients are pantry staples in most homes. Best of all, their name makes the preschool set giggle, and the giggle of a three year old is pretty hard to resist. They are a light drop cookie that can be soft or crisp depending on how long they are baked, and anyone who likes cinnamon sugar will love them. Snickerdoodles have been around for a long time. Recipes for the cookies appeared during the 19th century and the cookies quickly became a favorite in New England and Pennsylvania. Folks generally believe the cookie is of Dutch or German origin and that their name comes from the German word Schneckennudeln, which is the name of cinnamon-dusted sweet rolls. There is even a children's book about a tiny hero, called Snickerdoodle, who travels around in a peanut mobile doing good deeds. While I'm lukewarm about the book, I am a fan of the cookies. The recipe I use for summer baking comes from Betty Crocker and it consistently delivers cookies that are delicious and easy to make. I think you would like them, too. Here is how they are made.

Snickerdoodles...from the kitchen of One Perfect Bite courtesy of Betty Crocker

Ingredients:
1 cup butter, room temperature
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 teaspoons cinnamon

Directions:
1) Preheat oven to 350 degrees F.
2) Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
3) Cream together sugar and butter. Add eggs and blend well.
4) Add dry ingredients to wet ingredients and mix well.
5) Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes. Yield: 3 dozen cookies.

                    

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