Monday, March 9, 2009


I never understood why people made such a fuss over snickerdoodles. I had no childhood snickerdoodle memories to endear them to me, and since they weren't chocolate they were of no interest. Until... I found this recipe, baked up a batch, and took them to my knitting group for a snack. What a hit they made--and no wonder. They were crisp on the outside, soft on the inside, and full of subtle flavors.

You will find a more elaborate and beautifully illustrated version of this recipe on Letters from a Hill Farm, a blog you really must visit.

1/2 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
1/4 cup milk

3 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. ground nutmeg

1 tablespoon cinnamon mixed with 3 tablespoon sugar

Cream sugar and butter together. Add the milk, eggs, and vanilla and beat well. Sift together the flour, baking soda, salt, cream of tartar, and nutmeg. Add to sugar/butter/egg mixture and mix well.* Form into balls the size of walnuts and roll the dough balls in the cinnamon and sugar.

Bake on greased cookie sheets for 12 minutes at 350. Makes about 3 dozen.

*You can chill the dough for a couple of hours at this point or you can stick it in the freezer for a bit, but it isn't absolutely necessary if you are in a rush. If you are forming the balls without chilling the dough first, I've found that it helps to moisten your hands frequently under running water.

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