- Anything in Possum Grape, Arkansas
Add food to the mix and... ding! ding! ding! We have a winner!
Enter the Snickerdoodle.
One bite and you won't be laughing anymore (or maybe you will because of how much I hyped it up). But the Snickerdoodle is the ultimate mixture of butter-y cinnamon-sugar decadence.
It's the cookie that you savor as it slowly melts in your mouth (as you reach for another one).
Cookies are great to make at Hopkins because they:
1. Serve as a means of procrastination from which I gain a sense of productivity
2. Can be an inconspicuous library treat (slash contraband) to a friend overwhelmed with work!
Okay, enough lists! Give us the recipe already! The crowds are growing restless- here it is!
Snickerdoodles
- 1/2 cup salted butter, softened
- 1/2 cup shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
1. Preheat the oven to 400 degrees F.
2. Combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer until creamy and well combined.
3. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
4. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
5. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, around 8 to 10 minutes.
6. Transfer the cookies to wire racks for cooling (Important!). Repeat with the remaining dough balls.
I'll leave you now with some food for thought "serious contemplation": Monty Python's Ministry of Silly Walks
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