|Photo of Snickerdoodles by Flickr user Evening Edge.com|
My mother wasn't much of a baker. In fact, I'm fairly certain that she didn't like to cook at all. That being said, if she ever baked Christmas cookies, I don't remember her doing it.
When I got older, I started doing some baking on my own. Each Christmas, I would make fudge, rum balls, and various quick breads (banana, date, pumpkin) to give as gifts or to help pack on the calories at home. I would also bake one of my favorite cookie recipes: Snickerdoodles. While not specifically for Christmas, they do taste wonderful, and with a few red and green sprinkles tossed on before baking, they look very festive on your holiday table.
Plus, there are no peanuts (or nuts of any kind), to which my daughter is highly allergic. It's amazing - and scary - how many foods contain some form of peanuts.
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3 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup butter or margarine
2 cups sugar
1/4 cup milk
1 tsp vanilla
3 tbsps sugar
1 tsp ground cinnamon
Preheat oven to 375⁰. Grease a cookie sheet. Stir together flour, soda, cream of tartar, and 1/2 tsp salt. Beat butter for 30 seconds; add the 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Form dough into 1-inch balls; roll in a misture of the 3 tablespoons sugar and the cinnamon (and sprinkles, if desired). Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass. Bake in a 375⁰ oven about 8 minutes or until light golden. Makes about 66.
(From the Better Homes and Gardens New Cookbook, Ninth Edition, 1981, p. 162.)
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This post is part of the "2012 Advent Calendar of Christmas Memories" series, and was originally posted on December 8, 2009. Slight modifications have been made.
Copyright © by Elizabeth O'NealPrint this post