Recipe: Snickerdoodles

I don't know what it is about fall and Halloween, but it always puts me in the mood for Snickerdoodles. This is one of the yummiest cookies. Snickerdoodles are a sugar cookie surrounded in cinnamon sugar, and my own special addition, nutmeg.

I remember when I first came across snickerdoodles. I was a college student, home for the weekend, and wanting to make some chocolate chip cookies. Alas, I couldn't find any chocolate chips, which are somewhat a requisite for my famous chocolate chip cookies. So I started combing through the cookbook and found a recipe for snickerdoodles. I went over the recipe, imagined the taste and decided to give it a shot.

I don't know when I decided to add the nutmeg, but I must have heard someone somewhere say that they added nutmeg. Wherever I came across it, it definitely took this cookie to a new level.

I promise, you'll love them and most definitely will not be able to eat just one.

Snickerdoodles

Preheat oven to 350°

Sift together in large mixing bowl:

2 ¾ C. Flour
1 t. Baking Soda
½ t. Salt

In a separate bowl, with a hand mixer, mix together:

½ C. Shortening (Butter Flavored)
8 T. Butter

Then add:
1½ C. Sugar

and continue beating until fluffy.

Add:

2 Large Eggs (one at a time)

continue beating.

Add:

1 t. Cinnamon
½ t. Nutmeg

Mix 3 T. Sugar with 1 T. Cinnamon together.

Add the flour mixture incrementally until completed mixed together. Using a medium sized melon baller, roll the dough into balls and roll them in the sugar/cinnamon mixture. Place on cookie sheet and flatten.

Bake cookies until light brown, but still moist in center, about 10 to 12 minutes. Cool on rack.

Happy Eating.

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