Happy St. Nicholas Day! Today I am sharing the recipe for Snickerdoodles. I think people may call it by a different name, but this is what my family has called it for years. It is also a cookie we make sure to bake every Christmas. A simple recipe but a family favorite.
This cinnamon sugar topped cookie would taste excellent with a spice tea such as Chai. But almost all of these recipes would taste good with chai so I have to pick something else. Today’s green tea is brought to you from Granada Spain with rose and raspberry flavors. The Harry Potter (Hagrid) replica tea cup is really from Switzerland and given to me by my sister.
It was hard to share my cookies since we’re on lockdown with the coronavirus, but I managed it! I left a few cookies on my neighbor’s door handle. Hopefully they don’t think I have the virus 😬 Anywho, below is the delicious recipe:
Snickerdoodles
1 cup shortening (part or all butter)
1 1/2 cups sugar
2 eggs
3 cups flour (if using self rising, you do not need the tarter, soda or salt)
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees. Mix shortening, 1 1/2 cup sugar, and eggs thoroughly. Measure flour and blend with cream of tartar, soda and salt. Stir in to batter. Shape batter into balls. Roll ball mixture into 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes. Wah-la!
Rory, Tea & Me 