Snickerdoodles ~ Cinnamon and Sugar Cookies

I hate snickerdoodles. Well, when I was 9 years old I hated them.  It was my first year of 4-H and snickerdoodles were the cookie to make.  I had 3 older sisters who had made their blue ribbon snickerdoodles and I was not going to have any of it.  I think I made some fairly un-memorable chocolate cookies against my mothers wishes; to be honest I couldn’t say what ribbon I even got. So, I think it’s safe to say I wasn’t grand champion or anything special and who knows where that recipe has even ended up.

Well, these aren’t perhaps any 4-H state fair grand champion cookies but I whipped up a batch of snickerdoodles tonight and they were pretty tasty. Maybe I don’t hate snickerdoodles after all!

Snickerdoodles

  • 3 Tbs shortening
  • 1 Tbs butter
  • 1/2 cup sugar
  • 1/8 tsp cream of tartar
  • 1/8 tsp baking soda
  • 1 egg
  • 1/4 tsp vanilla
  • 1 cup flour
  • 2 Tbs sugar
  • 1 Tbs cinnamon

Mix together shortening and butter.  Add sugar, cream of tartar, and baking soda.  Add egg and vanilla.  Stir in flour.  Form dough into small balls ~ 18 – 20 balls per batch.

Mix 2 Tbs sugar and 1 Tbs cinnamon in small bowl.  Roll balls in sugar mixture.  Bake at 375 degrees for about 10 – 11 minutes.  Transfer to wire rack to cool.

Enjoy ~ Kimberly

Glazed Carrots ~ Quick Easy Delicious

These had to be some of the best carrots I’ve eaten in a while.  The glaze was so simple it made itself while the carrots cooked.  We came across this technique in a recent Saveur magazine issue.

Glazed Carrots

  • 1 lb carrots ~peeled and sliced to desired thickness
  • water
  • 2 Tbs butter
  • 2 Tbs sugar

Peel and slice carrots.  In medium saucepan place carrots and just cover with water.  Add butter and sugar; cover with parchment paper tucked in pan to rest on top of carrots.  Simmer over medium heat for about 15-20 minutes.  Water will evaporate and butter and sugar will have glazed the carrots when finished.

This worked very well.  At first it appeared as if the water wasn’t going to evaporate but after a little more patience the results were perfect.  We cut our carrots about 1/2 inch thick so adjust your cook time for larger or smaller carrots.

Enjoy ~ Kimberly