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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, May 20, 2011

Reddy's Snickerdoodles

This is another recipe from my grandma's recipe cards.  The official title of the notecard is "Reddy's Snickerdoodles".  I'm not sure who Reddy is but I would like to give him/her an award for handing down this recipe.  The inside is kind of cake-like and the outside is just a little crunchy from the sugar and cinnamon coating. Perfection.

Reddy's Snickerdoodles

1 c. butter, at room temperature
1 1/2 c. sugar
2 eggs, at room temperature
2 3/4 c. sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 t. salt

2 Tbl sugar
2 tsp. cinnamon

Preheat the oven to 400 degrees.

In the stand of a mixer cream the butter and sugar until light and fluffy.  Add in the eggs and beat until fully incorporated.  In a separate bowl sift together the flour, cream of tartar, baking soda, and salt.  Add the flour to the butter mixture in the mixer half a cup at a time, waiting to add the next addition until the first is fully incorporated.  In a small bowl mix together the sugar and cinnamon.  Roll the dough until it is about the size of a small walnut and then roll in the sugar and cinnamon mixture until it is covered on all sides.  Place on an ungreased cookie sheet about two inches apart.  Bake for about 8-10 minutes or until they are lightly browned, but still soft.  Enjoy with a big cold glass of milk.



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