- SNICKERDOODLES

Tonight I started my cookie baking frenzy. Nathan Mackie should be receiving his mission call any day. He'll be having an "opening" party at our house as soon as it comes in the mail. I'm making cookies every night this week after work for the party. I'll put them in the freezer until the the big night. Tonight I made snickerdoodles. I saw this recipe on America's Test Kitchen, my new favorite cooking show on PBS. See recipe below:



SNICKERDOODLES

Makes about 3 dozen cookies

1 3/4 cups sugar
1 TBLS ground cinnamon
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
2 large eggs

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy for approx 5 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 TBLS of dough at a time into balls (I use a cookie scoop), then roll in the cinnamon sugar to coat and lay on a parchment-lined baking sheet, spaced about 2 1/2 inches apart. Bake the cookies one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, (I did 12), rotating the baking sheet halfway through baking.

5. Let cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.