Snickerdoodles

These are some of the most awesome cookies by any standard I’ve ever made.  I used the recipe from the awesome Cook’s Illustrated cook book “Bakers Illustrated.”  I *finally* got my Vietnamese cinnamon in the mail, and i figured this would be a perfect way to try out the potent spice.  My house smelled like cinnamon for a couple days after!  These cookies are so light and airy, with a nice chew, and a slight tang from the cream of tartar in the recipe.  And the essence of cinnamon fills your nose as bite into one.  I took them to work, and they were gone a couple of minutes.

Snickerdoodles

11.25 oz AP Flour (2-1/4 cup)
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Salt
12 Tbsp Butter
1/4 Cup Shortening
10.5 oz Sugar (1-1/2 cup)
3 Tbsp Sugar (for rolling)
2 Eggs
1 Tbsp ground Cinnamon

Oven at 400 F.

Whisk flour, tartar, soda, and salt together

Mix the 3 Tbsp of sugar, with the cinnamon in a bowl and set aside.

Cream the butter, shortening, and sugar.  Add the eggs, and beat until combined.

Add the dry ingredients and mix until just combined.  Scoop balls of dough, roll in the cinnamon sugar mixture and bake 9-11 minutes.