Happy Labor Day! No matter what or how you’re celebrating, happy day to you.
Is it really time to stop wearing white pants and put away summer purses? Is that still a rule?
Here in Wisconsin, many schools start after Labor Day. It was mostly due to farming, but now it’s mostly due to tourism wanting to keep high school and college employees through the holiday weekend. My college student employees are starting an returning to school this week. I’ll miss them very much. I loved their bright, happy, eager and always cool personalities. Their absence will give me time to rid my vocabulary, of really, and seriously-right? I guess those are better, than like!
I’d like to sent them off with some cookies. They’ve all got the bug to bake, and now they can stop by anytime to grab the recipe. Here’s a good, old fashioned, get-a-glass-of-milk cookie, Snickerdoodles.
The cookies made by whipped together soft butter and sugar, adding the vanilla and cinnamon, then the egg.
After the butter and sugar are creamed/whipped together, add the cinnamon and vanilla. Adding it now will increase the flavor of the two spices. Then add the egg, and mix well.
Lastly, add the dry ingredients, and stir to mix. Don’t overmix, you want your cookies to be crisp and crumbly, not bready.
Now into the frig for 1/2 hour. Please don’t skimp on this part. If you do, the cookies will spread too fast and be a big mess on the baking sheet. The chill will slow them down and they’ll be just right. If you wait to turn on your oven, you’ll have no other choice than to wait! Roll the dough into little balls, and then roll in cinnamon and sugar.
Then into the oven for 10-12 minutes. I like mine more on the crunchy side so I went with 12 minutes at 375 degrees F. Let them cool as long as you can stand it, and enjoy! Have a great school year or wherever your life may be taking you. Thanks to Jess, Orla, Phoebe, and Stacey for a fabulous summer!
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 3/4 cup sugar (divided)
2 sticks (16 Tbsp) butter, unsalted at room temperature
5 tsp cinnamon (divided)
1 1/2 tsp vanilla extract
In a standing mixer bowl, or with a hand mixer beat the butter and 1 1/2 cups sugar until it’s pale and fluffy, about 2 minutes, then add 2 tsp cinnamon and vanilla and beat about 1 minutes longer. Scrape side of bowl a few times to make sure all the butter is combined. Add the eggs and mix completely.
Add the dry ingredients and stir gently to combine. Don’t overmix. Refrigerate the dough while the oven is preheating.
Preheat your oven to 375 degrees F. Center the rack.
Roll the dough into walnut (1 TBSP) sized balls, and roll in the remaining sugar and cinnamon, which you’ve mixed together.
Set on a parchment-lined baking sheet about 2 inches apart. Bake for 10-12 minutes, or until golden brown. Move to a wire rack to cool, then store in an air tight container for up to three days.
Makes about 48 cookies. Adapted from Saveur, The New Comfort Food.