Wednesday, August 14, 2013

Snickerdoodles for an Army or just a Family Reunion

When put on kitchen duty for our family reunions, you can feel like you're in the army assigned to KP! We had 90 people this year from my Mom's side of the family at the reunion - and that is only about 1/3 of us. My grandmother is still living and is 93. (This is a recipe I copied from her box many years ago.) She has 68 grandchildren and well over 100 great-grandchildren with more on the way! We are so glad she was healthy and able to make the trip. I love taking my kids to these events because it is important to understand that they are part of something so big and that there are literally hundreds of people who know who they are and love them.

I had my daughter mix up the cookie dough. We tripled the batch since I have a large enough mixer to handle that size. I did have her add some cinnamon into the dough. We added 1 tsp per batch so 3 tsp for our big mixer full. Instead of rolling them into balls and then in cinnamon/sugar, I decided to try shaping them into a log and slicing them. I knew this would be faster for the number of cookies we needed to bake. This is why I put the cinnamon in the dough. I wanted to be sure they had enough cinnamon flavor. 

After rolling into logs, refrigerate the dough until firm - it will be easier to slice. Slice into thin, even slices and sprinkle with cinnamon and sugar. (I keep a bottle mixed up in my spice cupboard. Mix 1 tsp cinnamon with 4-5 Tbsp sugar.) Then bake as directed. Depending on how thin you sliced them, you may need to adjust the baking time. 

They turned out delicious and very fast to do. If you don't want to bake all the dough at once, just freeze the logs and pull one out of the freezer when you are ready to bake. You can have fresh tasting cookies in a flash! 

Snickerdoodles are also one of the least expensive cookies to make since they don't call for any chocolate chips or other more spendy ingredients so when cost is a factor, this is a recipe I turn to.


½ cup butter
2 ¾ cups all-purpose flour
½ cup shortening
¼ tsp salt
1 ½ cups sugar
1 tsp baking soda
2 eggs

Cream butter, shortening, sugar, and eggs. Add dry ingredients. Roll into balls and place on cookie sheet to freeze. Transfer to ziplock bag when frozen. To use frozen dough: Take out as many as you want to bake. Thaw just until sticky. Roll in cinnamon and sugar. Place on a greased cookie sheet to thaw a little longer; press down lightly. Bake at 400° F 8–10 minutes. Makes 3-4 dozen.

1 comment:

  1. Yum, anxious to try this. The recipes I have for snickerdoodles call for cream of tartar and I don't buy it very often. Miss you Tammy, love your blog :)