Thursday, August 13, 2009

Snicker Doodle Cookies

Snicker Doodle Cookies
From the kitchen of Amy Young

1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter

In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.

Preheat oven to 375 degrees

Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.

Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK

Cookies should be soft when taken out of the oven and they will harden as they cool.

Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.


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