Snickerdoodles

I wasn’t really planning on making a desert tonight since I decided to forego my cannoli plan, but after dinner J wanted something and if I have eggs then I usually don’t mind baking, so I did.  He had yet another interesting request today.  Sometimes he really shocks me in what foods come to his mind.  Chocolate is always on my brain so I suggested brownies but he vetoed that and suggested “those cinnamon cookies”.   Being a Yankee I don’t think he had ever had snickerdoodles until I made them for him and I’ve only made them for him a couple of times, so I thought it was odd that he thought of them.

¼ cup butter, softened

¼ cup shortening

¾ cup sugar

1 egg

2 tsp vanilla

1 1/3 cup and 1 tbs flour

1 tsp cream of tartar

½ tsp baking soda

1/8 tsp salt

¼ tsp cinnamon

2 tbs sugar

2 tsp cinnamon

Preheat the oven to 400 degrees.  Cream together the butter, shortening, ¾ cup sugar, egg and vanilla until fluffy and the butter and shortening are not clumpy.  Blend in the flour, cream of tartar, baking soda, salt, and ¼ tsp cinnamon.  Roll 1” balls of dough in the sugar and cinnamon mixture and place 2 inches apart on an ungreased baking sheet.

Bake 8-10 minutes or until set but not hard, the tops should look cracked from where they spread.  Remove immediately from the pan and allow to cool on a rack.

24 cookies, 95 calories, 4 g fat each

I was able to make this batter and was just starting to load my cookie sheet when the oven had finished preheating, so I have a real hard time understanding why people use mixes.  Making things from scratch always taste better and don’t always take more effort or time, so no excuses.