Talk about falling off the post-yoga healthy eating wagon. I was in the mood for cookies yesterday, so I made Snickerdoodles, one of my all-time favorites. Yeah, but who’s that woman in the blue-green photo, you say? What does she have to do with all of this?
Quite a lot, actually. That woman with the pearls and perfect hair is Betty Crocker, and I’ve been cooking out of Betty’s red book – this one, just for cookies — as long as I can remember.
I’m also happy to say that these Snickerdoodles work with the Francine flour here in France, and no scavenger hunt for the often more bake-friendly #65 flour is necessary. I’ve tweaked Betty’s recipe a bit and substituted butter for Crisco, and I put as much cinnamon into my sugar-cinnamon mixture as I like (and I like a lot of cinnamon), but it’s otherwise a Betty recipe. Well, actually, it’s a recipe from Mrs. Ronald Anfinson from Benson, Minnesota, and it was printed in the Betty’s 1963 cookbook.
Here’s my version.
SNICKERDOODLES
Preheat oven to 205c or 400f.
INGREDIENTS
1 cup (two sticks) butter
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoons soda
¼ teaspoon salt
½ cup sugar
2-3 teaspoons cinnamon
WHAT YOU DO
Mix butter, sugar, and eggs until fluffy. Add flour, cream of tartar, soda and salt and blend well.
Shape dough into one-inch balls., roll into cinnamon-sugar and place on ungreased baking sheet, leaving two inches between them. Bake 8-10 minutes.
Et voila! This batch makes a lot of cookies – around six dozen – so be ready to share!
