Snickerdoodles

Bob dropped my sugar canister this morning and broke it, dumping the brand new 2lb bag of sugar in the floor. Of course, I immediately replaced said canister and sugar, and it got me in the mood to bake. Unfortunately, I had to fold laundry and put the basement back together after the painting, so I didn't get to. But in the process of cleaning, I did find my Snickerdoodle recipe. Now, not to brag or anything, but these are the BEST Christmas cookies in the entire world, and I'd like to share the recipe with you, my dear friends.

Sift together
2 c. flour
1 1/2 c. sugar
2 t. cream of tartar
1 t. baking soda
1/2 t. salt

Mix together and stir in
1 c. butter, softened (not margarine, BUTTER, and I usually melt it completely)
2 eggs (best to use farm fresh, but store-bought are fine)

Chill the dough for about an hour in the refrigerator.

While the dough is chilling, mix together a batch of cinnamon/sugar. Use a ratio of 2 T sugar to 2 t cinnamon. I use about 4 T sugar and 4 t cinnamon. You'll also want to pre-heat the oven to 350 degrees.

Once the dough is firm, but not rock hard, take it out and roll it into balls about the size of a super-bounce ball. Roll the balls in the cinnamon/sugar mix you made earlier. Coat them completely.

Bake for EXACTLY 8 minutes. No more, no less. Once you take them out of the oven, they'll be a little squishy. Leave them on the cookie sheet for 1 more minute before removing them to cool. At this point, its up to you whether you want to wait until they cool completely or burn your tongue eating them immediately. If you opt for the second choice, you may want a glass of milk handy.

Depending on how many you eat, you will end up with roughly 3 dozen cookies following this recipe.

Enjoy!

A