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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, May 18, 2010

Snickerdoodles

As a foodie I have a fair number of cookbooks that I browse through to find new recipes to try.  It's become a standing joke that most of my cookbooks look like they have feathers because of the numerous small post-it notes I use to tag a recipe I want to try.  One thing that catches my attention is the name of a recipe.  I simply could not resist a name like snickerdoodles!

snickerdoodles
Snickerdoodles fall under the category of molded cookies.  They are some of the most fun cookies to make because there is no limit to their shape or appearance.  Other favourite molded cookies I make are peanut butter and shortbread

Snickerdoodles are ever so easy to make!  Once the dough is made it is scooped out by the spoonful, rolled between the palms to form balls then rolled in a sugar cinnamon mixture and placed on cookie sheets to bake.  The balls form flattened cookies as they bake.  The end result is a tasty, crunchy delight sure to please.

Snickerdoodles
modified from: Betty Crocker's Cookbook, circa 1970's, Pp. 144.

½ c butter
½ c shortening
1½ c organic sugar
2 eggs
2¼ c unbleached flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp sea salt

Pre-heat oven to 200ºC (400ºF) regular or 190ºC (375ºC) convection.  Place butter, shortening, sugar and eggs in stand mixer bowl.  Mix well on setting 3.  Combine dry ingredients in separate bowl, mix well.  While still mixing on setting 3 slowly add in the dry ingredients until well incorporated.

2 tbsp organic sugar
2 tsp cinnamon

Mix sugar and cinnamon together in small bowl.

Shape dough by the rounded teaspoonful into balls.  Roll in the sugar cinnamon mixture then place 2 inches apart on ungreased baking sheet.  Bake 8 to 10 minutes or until set.  Immediately remove fromb baking sheet.

My Notes:  I found it easier to roll all the dough into balls at one time then coat in the sugar cinnamon mixture just before loading onto the baking sheets. 


4 food lovers commented:

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Garden Gnome said...

Hi Vincent. Thanks for visiting and your interest in my blog. I will head over to Petitchef and check it out. Thanks for the invite.

Take care,

Jennifer Robin said...

Another excellent recipe for snickerdoodles is the one from the Great American Cookie Company. They used the same recipe to make their sugar cookies, which were my favorites1

Garden Gnome said...

Thanks for the tip Jennifer. I'll have to find that recipe to try then compare the two. It will be a good excuse for a kitchen taste test :)