Saturday, 8 December 2012


In all my years of baking, I have never made a Snickerdoodle!  Maybe it's more of an American creation. I've never heard of anyone making them in my circle. Anyway, I'm sorry I waited. These cookies are simple and delicious. As much as I love shortbread, I found using this recipe with shortening makes them just a little different and yummy enough to put on your tray of Christmas goodies. They also send a delightful fragrance of cinnamon and baking to add a festive feeling to your home.

Earlier this week, I got together with my much younger first cousin J, for our Annual baking session. It's always a fun time to get together, share a few laughs and pass down some baking tips to the next generation. I hope we get to do it for many years to come.

The weather has been gloomy here in Southern Ontario so I had to use this picture fresh from the oven. They still look great. Just passed my 5000th pageview and 100th post in 2012. Thanks to my readers. Hope you continue to enjoy my posts.


1 cup shortening
1 1/2 cups white sugar
2 large eggs
2 3/4 cups all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

For rolling:
3/4 cup white sugar
2 tsp. ground cinnamon

Cream shortening, sugar and eggs. Sift dry ingredients and stir into moist.  Chill dough until firm, at least one hour. Roll dough into small balls and roll in sugar/cinnamon mixture. Bake at 350F for 8 to 10 minutes until cookies are flattened and crinkly.