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20110820-120925.jpgThis recipe from Betty Crocker’s Cooky Book has been a Christmas favorite in our family since I can remember. Who doesn’t love a good snickerdoodle? I was having dinner with my parents the other night and was talking about cookies, when my dad mentioned that his favorite was a good snickerdoodle. And who says they have to be saved for Christmas? So, while Andrew was in London on a 2 week long business trip, William and I started a cooking adventure in the kitchen. We were all quite please with our batch of fresh baked summertime snickerdoodles.

 Makes: 6 dozen    Time: 50 minutes

Ingredients

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Directions

  1. Heat oven to 400 degrees.
  2. Mix butter, sugar and eggs thoroughly. Measure flour; blend flour, cream of tartar, baking soda, and salt. Mix together and then add into butter mixture.
  3. Shape into 1 inch balls, then roll in cinnamon and sugar. Place 2 inches apart on ungreased baking sheet (or lined with parchment paper).
  4. Bake for 8 to 10 minutes at 400 degrees. Let cook on wire rack.
    • To Double:
    • 2 cups butter
    • 3 cups sugar
    • 4 eggs
    • 5 1/2 cups flour
    • 4 teaspoons cream of tartar
    • 2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 4 tablespoons sugar
    • 4 teaspoons cinnamon
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