SNICKERDOODLES
This has to be one of my favourite Christmas cookies, chewy and sugar and cinnamon infused..........considering it's one of my favourite why do I only make it once a year? I guess for dietary reasons, I try and not make any cookies throughout the year. When my Mom and Aunt both now have crossed over, we use to make tons of different cookies and especially these. We would put them in pretty tins or decorative cookie plates or gussy them up in bags with colourful ribbons and bows........great for neighbour gifts or for the teacher. They also pack well for shipping, just I usually put them into one of those plastic (Ziploc) bags with a slice of 'wonder bread' to keep them fresh like I do with brown sugar.
Lately I haven't been blogging too much......for one with all the Christmas decorating.... yes I have several trees in my home. Then I had out of town visitors staying over. Christmas shopping and fighting the crowds in this big city in the malls. Then my computer almost went, it wouldn't download any photos from my cameras or IPhone.
You just can't eat one of these SNICKERDOODLE cookies and you can't go wrong. I lost my Mom's recipe but ever since I tried this one I found it to be similar to my Mom's recipe.
SNICKERDOODLES
(Cooking Light APRIL 2003)
Yield: 42 cookies (serving size: 1 cookie)
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.
Add the corn syrup, vanilla, and egg; beat well.
Gradually add the flour mixture to the sugar mixture, beating just until combined.
Cover and chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
With moist hands, shape dough into 42 (1-inch) balls.
Roll balls in sugar mixture.
Place balls 2 inches apart onto baking sheets coated with cooking spray.
Flatten balls with the bottom of a glass.
Bake at 375° for 5 minutes (cookies will be slightly soft).
Cool on baking sheets for 2 minutes.
Remove cookies from pans; cool completely on wire racks.
Thank you for stopping by and I hope you try these cookies.......
