Snickerdoodles

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?

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.

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

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.