I've found one recipe that Martha did so, so right.
Sometimes it's a hit and a miss, you know? More often than not, stuff I make out of Living belongs on Craftfail or even PYAD.
But we could not stop eating these.
The best thing about this recipe is there is no cream of tartar. I normally don't keep any on hand, because I can't remember even one recipe that I've needed it for, and it feels like a waste to keep it in my tiny kitchen for that one time per year I might make snickerdoodles, just in case. But really, these cookies are so good that I don't even know what cream of tartar really added to them, anyways. My pastry chef friend could likely tell me.
Andy and I may or may not have been eating the dough right out of the bowl...and he may or may not have later snuck back into the fridge to tuck into the leftover dough, too. It's OK, it's the holidays!
Martha Stewart's Snickerdoodles
(from her Cookies book)
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cups (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp ground cinnamon
Preheat oven to 350F.
1. Sift together flour, baking powder and salt into a bowl.
2. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes.
3. Mix in eggs.
4. Reduce speed to low; gradually add flour mixture.
5. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
6. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets.
7. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
8. Let cool on sheets on wire racks. Cookies can be stored at room temperature up to 3 days.
Makes about 1 1/2 dozen.
Linking up with the Christmas Cookie Swap at Farmer's Daughter - come join the fun!