Snickerdoodles

I'm home alone for dinner the next two nights and we've enough leftovers in the refrigerator to feed a whole flock so I'm not going to be doing a lot of "dinner" cooking for a couple of days. Rest assured, it doesn't mean I'm taking time off. Heaven forbid!

Over the holidays we had the pleasure of the company of one of our regular visitors who comes to see us all the way from Oregon. The big guy's hunting partner, John, pops in a couple of times every year and consequently I tend to go a little overboard as far as kitchen duty goes. He doesn't mind a bit. He happens to be a huge Snickerdoodle fan so while he was here last time I whipped up a batch to make him happy happy.

Now I hate qualifying things as the "BEST"...I mean, who says my particular best is better than your best, but I really have to say this Sunset Magazine snickerdoodle recipe is better than any I've ever made before. There, I avoided saying best..aren't I somethin'? Tender and crisp with just the right amount of cinnamon, these sublime sugar cookies literally melt in your mouth. They're ready in a flash and don't require chilling first in order to hold their shape before they hit the oven either which is a real bonus as far as I'm concerned because I'm kinda' into instant gratification. John went nutso over them. I'll be making him another batch in the very near future because he'll be back for the "guy's only" annual Javalina hunt the first part of February.

There is some method in my madness you know! I figure if I make the guys a bunch of yummy treats, they'll be too busy eating to bother shooting those ugly little wild fur ball pigs that stink to high heaven and have a mean looking face but are otherwise cute and adorable. Do you like my logic? Between you and me, it's worked pretty well for the past 8 years! LOL

Snickerdoodles (adapted from Sunset Magazine) Download Snickerdoodles

4-1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1/2 cup granulated sugar

1 Tablespoon cinnamon

 

1 cup butter, at room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup powdered sugar

2 eggs

1 teaspoon vanilla

Preheat oven to 375. Combine flour, baking soda, cream of tartar in a small bowl. Whisk to lighten and set aside. In another small bowl combine granulated sugar and cinnamon. Set aside.

In bowl of electric mixer, combine butter, vegetable oil, and powdered sugar and beat until very smooth. Beat in eggs and vanilla until well blended, scraping down sides of bowl from time to time as required. Carefully add dry ingredients to butter/egg mixture and mix only until well combined.

Using a 2 ounce cookie scoop, form into balls and roll each in cinnamon sugar mixture. Place 3 inches apart on parchment lined cookie sheets and bake for 12 to 15 minutes. Transfer carefully to racks to cool. Store up to 5 days in a airtight container. Makes approximately 5 dozen.  

Comments

[Nanan]

I do believe that your idea of the lovely cookies will work! Poor Javalinas!!!

[June]

We'll see Lea. They'd likely see more javalina's if they'd just stay closer to home. Ha.