Often friends and family comment about how they would be quite large if they lived in my house with my constant baking.
I take offense because, while I do lots of baking, I don’t only make sweets. Take this weeks other post as a great example- a vegan veggie mushroom stir fry and a veggie laden risotto. Yes that second recipe does have quite a bit of butter and cheese but I think it balances out.
Most of the sweet treats that are made around here are for specific purposes- to deliver to a friend, for a party or special occasion, for dessert after a dinner party I’m hosting. Rarely are we left with piles of cookies or panfulls of brownies lying about.
And on the rare occasion when there are lots of extra treats to be had I make sure they find a home elsewhere. I offer them up on Facebook to whomever comes over to fetch them or send them to work with Nathan. If somehow treats stay here at home I have always had remarkable self control and not inhaled them. That is till these cookies.
Apparently snickerdoodles are my kryptonyte. I haven’t made them in ages so how would I know? Once these light cinnamon cookies came out of the oven I was toast. I think I ate three before they were truly cool enough to handle. What? It happens to you too right?
Snickerdoodles were a staple in our house when I was little. They were the only cookies we always had all the ingredients on hand for. Also they were the first cookies I ever made by myself start to finish. Interesting fact- that day when I made these all by myself is one of the most vivid memories I have. So needless to say they hold a special place in my heart. Which means they occupy a special place in my tummy too.
Can I claim them as a comfort food?
Thanks. And I appreciate you not judging my excessive cookies eating binge.
Snickerdoodles (makes 3 dozen)
From the Joy of Cooking
1 c. butter at room temp
1 1/2 c. sugar
2 3/4 flour
2 tsp cream of tartar
1 tsp. soda
1/2 tsp salt
2 T. sugar
2 tsp. cinnamon
Preheat to 400°F. Mix together the flour, cream of tartar, baking soda, and salt. Beat together the butter and 1 1/2 cups of sugar until well combined. Add the eggs and beat. Stir the flour mixture into the butter mixture until smooth. Roll the batter into 1 1/4 inch balls with your hands. Roll the balls in a mixture of the remaining sugar and cinnamon and place about 3 inches apart on the pan. Bake for 8-11 minutes, until light golden brown on the edges.