Holiday Treats - Day 4

Here is another highly requested cookie, The Snickerdoodle (presented in two ways). Now I have tried other recipes but the Joy of Cooking recipe still holds a soft spot for me so that's the one I use. These cookies should be eaten in 1-2 days because they are thin they will dry out quickly. I keep mine in a very well sealed container.

Preheat the oven to 350 degrees

Line baking sheets with parchment paper or lightly grease

Sift together in a separate bowl

2 C all -purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

In a mixing bowl, cream together until light and fluffy

1 C softened unsalted butter

1-1/2 C sugar

Beat in until well blended

2 eggs

Add in the flour mixture until smoothly incorporated. Pull off pieces of dough and roll in the palms of you hands to form a generous 1-1/4 inch balls.

Roll dough balls in

1/4 C sugar

4 tsp cinnamon

Space about 2-3/4 inches apart on cookie sheets and bake 1 pan at a time in the upper third of the oven for 8 to 11 minutes or until cookies are light golden brown. Transfer to wire racks and let cookies stand for a few minutes (the will be puffy when you remove them from the oven and collapse when slightly cooled) IF your cookies spread to thin during baking let your pans cool between batches.

Now if you want to be adventurous try a twist on these beauties..Chocolate Snickerdoodles

Preheat oven to 400 degrees

1-3/4 C all-purpose flour

1 tsp baking soda

1 tsp baking powder

Pinch of Salt

1/2  C softened unsalted butter (1 stick)

1-1/2 C sugar

2 ounces melted and cooled unsweetened chocolate

1 large egg

1 tsp cinnamon

In a separate bowl sift together flour, baking soda, baking powder and salt.

In a mixing bowl beat the butter with 1 C sugar until creamy. Add the melted chocolate and the egg; beat until smooth. Add in flour mixture until incorporated

In a shallow bowl, mix the remaining 1/2 C sugar with the cinnamon. Roll the dough into 1 inch balls and roll in the cinnamon sugar. Transfer to a parchment lined baking sheet and flatten to 2 inch rounds (you can lay piece of parchment paper onto of balls and flatten with the bottom of a measuring cup or glass. Bake 12 to 14 minutes until the cookies are puffed and cracked. Transfer to racks and let cool.

Add in the flour mixture until smoothly incorporated. Pull off pieces of dough and roll in the palms of you hands to form a generous 1-1/4 inch balls.

Roll dough balls in

1/4 C sugar

4 tsp cinnamon