Snickerdoodles

140118 Snickerdoodles (9)This is what I do on a snowy, winter day – bake cookies.

I put out a call for requests and this was one.  Not having made these for many years I reached for my King Arthur Flour cookbook but knew instantly it wasn’t the right recipe.  The one in my memory called for cream of tartar so I dug out the 1950’s version of the Betty Crocker and there it was.

The ingredients –

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose or unbleached flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
140118 Snickerdoodles (2)The shortening, butter, eggs and sugar are creamed together, then add the dry ingredients until incorporated (except the additional sugar and cinnamon).  Couldn’t be simpler.
140118 Snickerdoodles (1)I use a tablespoon cookie scoop and place the dough ready for rolling on parchment paper.  It looks like scoops of vanilla ice cream doesn’t it?
140118 Snickerdoodles (3)Mix the 1/4 cup of sugar with the cinnamon, roll the dough into balls and then coat with the mixture and set on the pan about 2 inches apart.
140118 Snickerdoodles (5)I line my baking sheets with parchment as well.  Have I told you about my love affair with parchment?  It changed my life a few years ago when I discovered I didn’t have to grease and wash my cookie sheets when I was done baking. (Ever notice how those pans never fit in a dishwasher or the sink?) This is the one time-saving device I would have a hard time giving up – that and the cookie scoop due to my ocds about size and shape but that’s a whole different blog.
140118 Snickerdoodles (6)Put the cookies in a 400 degree oven for 8 to 10 minutes, they will just barely be getting brown.  This is another cookie that I drop the pan on the floor (see Soft Molasses Cookies).
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Let these babies cool for a few minutes and serve warm, preferably with a nice cup of tea or coffee.
By the looks of today’s forecast I will be pulling out the parchment paper in Enfield tonight.

Tradition

OrnamentsChristmas has always been about family traditions for me.  A time to reminisce about childhood and family members now long gone. To that end the decorations I use on the tree each year have special significance for me – they are the glass balls that were on the tree the year I was born and every year since.  There are other ornaments that my mother gave me to keep the traditions alive when I had my children and Christmas in my own home.  One in particular has graced the trees of my mother, grandmother and I would hazard to guess my great grandmother.  It is a wool felt Santa with a molded paper face.  At this point he actually doesn’t have much shape and I think he’s missing a leg and faded to a strange color but he is the quintessential tie to the past for me.  I imagine him getting a special spot on the tree each year, taken from his tissue lined box. He’s small but has the happiest face, probably happy to be out of that box for the 3 weeks a year he spends in daylight.

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Once these decorations come out it’s time to bake the cookies. Every year the same ones.  What makes them special is that Christmas is the only time I make them.  I pull out my 1952 copy of the Betty Crocker and work my way through the holiday cookie section.  Thumbprints, Russian Teacakes, Molasses Christmas trees, they all have their place.  Even if no one eats them I have to make them because it wouldn’t be the holidays without all that butter, sugar and nuts.

The other tradition, one that I haven’t followed so closely in recent years, is that of a Suet Pudding.  This was something we always had every year.  Yes, I know it sounds disgusting but is really a delightfully rich, dense cake made with molasses, raisins and highly spiced.  It is steamed and served hot with a melting spoonful of hard sauce and a tart frothy lemon sauce.  You take a bite and all at once you have warm and cold, sweet and tart, wonderful.  It’s time consuming to make but I think I will make one this year.  Our friend Russell was commenting about a pudding his grandmother used to make when he was a kid. When he described it I knew it was the same as ours so I think I will make it to share.  The only thing better than celebrating memories of Christmas past is to help bring memories back for other people.