In My Kitchen: My Favorite Cookies

When I was barely out of kindergarten I had my first baking lesson. My mother taught me how to make sugar cookies, about as simple as a recipe can get. Measure, stir, put teaspoons full on a baking sheet, bake, and eat. Here was a household task I could really get into. I made those cookies again and again, being highly motivated by the immediate reward. I became so proficient that I once bragged to my mother that I didn’t need to open the cookbook (the big red Betty Crocker of the 1950’s) because I had the recipe memorized.

Over time my repertoire of cookies expanded to peanut butter, chocolate chip, and beyond. I added other baked items – cakes, brownies, muffins, cheesecake, pies, and more. But my favorites have always been cookies in general and snickerdoodles in particular, a delicious cookie with an odd name – and an unusual ingredient.

Snickerdoodles contain cream of tartar, an item I never used in anything else. When I was a child I assumed the grown-ups knew what it was. Years later I learned the truth. People buy it but haven’t a clue as to where it comes from. A little digging on the Internet revealed that cream of tartar was first discovered as a by-product of wine making. Crystals of cream of tartar (aka potassium bitartrate) form on the underside of a cork in a wine bottle kept chilled in wine cellars. How anyone thought of trying this in baking is beyond me. However it happened, the result is a cookie with a unique flavor. If you’ve never tried them, here’s the recipe I use. They’re perfect for munching on in crisp fall weather. Add a cup of hot chocolate or cider and you have a real treat.

 

 

Snickerdoodles

Ingredients

1/2 cup of butter, softened
1/2 cup of shortening
1 1/2 cup sugar
2 eggs
2 teaspoons of vanilla
2 3/4 cups flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1/4 teaspoon of salt
To Coat the Cookies
2 tablespoons of sugar
2 teaspoons of cinnamon

How to Make It

Preheat oven to 400 degrees. In a medium bowl, combine butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Mix well and add flour, cream of tartar, baking soda, and salt. Mix until evenly blended.

In a small bowl, combine remaining 2 teaspoons sugar and cinnamon. Shape rounded tablespoonfuls of dough into balls. Roll dough balls in sugar and cinnamon mixture and place 2" apart onto ungreased baking sheets. Bake in oven for 8 to 10 minutes or until cookies are set, being careful not to overbake. Remove from oven and place immediately onto wire racks to cool. Makes 4 dozen.

Recipe Management Powered by Zip Recipes Plugin
http://herbncowgirl.com/in-my-kitchen-my-favorite-cookies/

 

Subscribe to My Newsletter

Powered by Robly

Recent Blog Posts

  • Seeds Ready to Be Sown

    Questions About Seed Starting

    February 02, 2017

    February is the season of love…and of the very beginnings of your summer garden. This is the month when you can buy fresh packets of seed and start…

  • Oranges and Spices

    Wow Guests With Cranberry-Lemon Punch

    December 12, 2016

    With the holidays here, you are probably connecting with family or friends to share the joys of the season. Whether it’s just a few buddies over for d…

  • Rosemary Shortbread Cookies

    Make Some Rosemary Shortbread

    December 12, 2016

    Rosemary is often used in savory meat dishes but it can also shine in sweet treats. To see what I mean try this recipe for rosemary shortbread, adapte…

  • christmas-ball

    Caring For Your Christmas Rosemary

    December 12, 2016

    If you’ve been out shopping for Christmas decorations you may have seen what looked like a pint-sized Christmas tree. That was probably a rosemary b…

  • Time to harvest your basil before frost hits.

    Last Call For Basil

    November 11, 2016

    We are now at the tail end of fall. Many parts of North America have already seen freezing temperatures that shut down garden activity. But if your ne…

Topics:

The Herb ‘n Cowgirl is a member of