Snickerdoodles

 

I was feeling nostalgic yesterday – my daughter was traveling with friends on Spring Break, my son was visiting a college with my husband, and I was home alone for a whole day-and-night. Just the concept of cleaning the refrigerator uninterrupted was almost exciting somehow – pathetic, I know. But I also had the time to make something (and finish the process) that was self-indulgent. So, I made snickerdoodles.

These cookies have a history: they hark back to my first Home Economics class in 7th grade with Mrs. Bremer in Room 105. This will date me, but it was the type of Home Ec room that had six fully–supplied, complete kitchens for the class to break up into smaller groups and practice cookery. My first lesson in that class was “Summer Cooler” (basically homemade egg nog with a scoop of strawberry ice cream) and Cinnamon Toast Fingers (toasted under a broiler); but that’s another story.

Mrs. Bremer gave us a lot of good, old-fashioned American recipes, and snickerdoodles was one of them. Possibly German in origin, they are indigenous to the Northeast. (Hence, I always include them in my New England-style Thanksgiving menu – yet another story.) Yes, they are self-indulgent, but fortunately, my son loves them, too. They are wonderful with a mug of coffee or glass of cold milk! Perfect for mother-son bonding (which we did when he came home from his college visit).

½ c. unsalted butter
1½ c. sugar
2 large eggs
2¾ c. flour
2 t. cream of tartar
2 t. baking soda
¼ t. salt

Topping: 2 T. sugar and 2 t. cinnamon

Preheat oven to 400°F. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Sift together flour, cream of tartar and baking soda. Add dry ingredients to butter mixture, mixing thoroughly. Roll into balls, using about ½ T. of dough for each ball. Roll cookie balls in sugar-cinnamon mixture and place on baking sheet lined with parchment paper.

Bake for about 8-10 mins. or until just lightly browned (but still soft).  Makes about 80 cookies.