Goal: Learn how to make my favorite things from scratch.
Mission #2: Snickerdoodles

The Lowdown: So ladies and germs, Chef Scotty has been up to all sorts of goodness. This weekend’s cookie is the Snickerdoodle, one of my very favorites. This simple little cookie holds a mighty taste, and is sure to bring joy to your tummy.

I’ve included the recipe so you too can be as happy as I am this very moment in my wonderful Brooklyn kitchen.

Next week’s mission, the fantastic Oatmeal Raisin Cookie!

Snickerdoodle

For cookie dough:

1/2 cup of butter, softened (not margarine; it’s a cookie, not a Slim Fast bar)

1/2 shortening

1 and 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 and 3/4 cup all-purpose flour

2 teaspoons cream of tartar

1 teapsoon baking soda

1/2 teaspoon salt

For rolling dough in:

2 tablespoons white sugar

2 tablespoons ground cinnamin

1) Preheat oven to 400 degrees F

2) Cream together butter, shortening, white sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls (about the size of a walnut).

3) Roll the balls in the sugar/cinnamin mixture. Place 2 inches apart on ungreased baking sheets.

4) Bake for 8 minutes (NO LONGER, a crispy bottom to these cookies taste nasty, look for the tops to crack)

5) Prepare yourself for one fantastic treat