mmm, I would really like some of these right now…

… but since I need to be good and cut such things out of my post baby diet I will blog about them instead!  It’s almost as good, right?

First, I must explain my love affair with snickerdoodle cookies.  Pretty much the main reason why I love these babies so much is because I always have the ingredients for them. Keeping chocolate in the house for a quick whip up of classic chocolate chip cookies is impossible, by the time I get to them they have been scarfed or I find an obligatory quarter of the bag remaining!  The same principal holds true for any other special ingredient I may pick up and not use right away.  Now, I am not blaming it all on Mr. K, I have been know to spoil the best of my plans too, but what I have learned is that I can’t stock the pantry with special things to bake with unless I do it quick!

With that being said I have gone through my share of snick-recipes, and it is due time I share my fav with my freindly bloggy readers.  Only problem is I am not sure about the legality of sharing such a thing, as it isn’t my original design but from a fairly famous lady who’s name is similar to Bertha Mewart.  It would all be much easier if she just had the recipe on her site so I could easily link to it for ya’ll!!  Not all snick-recipes are created equal, you know, this one and this one come up very short in my opinion… and those are the only two she has listed. GRRRR!

It is from Bertha Mewart’s Holiday Cookie magazine from 2005!

(oh, yes and check out the preview of my latest project!  I spy a bit of Anna Maria Horner goodness!)

I love, love, LOVE this $5.95 purchase!  Please excuse the bit of smudgy pumpkin on the cover!  There are no adds, except for a couple plugs for other Bertha publications, the pictures are beutiful, there are TONS of beautiful packaging ideas for all the sweet treats too, and just look at the table of contents.

YUMMMMY!

Now since I do not believe you can get one of your very own, perhaps Bertha’s Cookie book published a few years later would be a good second??  I don’t know, I haven’t even thumbed through it.  Let me know if you have it and like it!  I would love to know!  Otherwise, you are welcome to borrow mine for some inspiration, but be warned, it does not leave MY HOUSE!

Back to the cookies… My dear friend, Mrs. Clemons as Ella calls her, had Ella over for a couple days a few weeks ago so I could go to some last minute dr. appointments.  Not a huge deal, right?  Well it is to me considering my doc is an hour or so from my house and rarely runs on time.  Needless to say it meant a lot to me, and by-golly she needed some cookies as payment!

Two baker’s dozens should do the trick!

I’m stalling with the recipe… can you tell.  Still not sure about the sharing part… The magazine is 3 1/2 years old, what are the limitations on something like that?? Blah!!   Here it goes!  And if anybody out there can clear up the confusion for me, PLEASE DO!

Best Snicks EVER… at least until I find another one!

2 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
1 cup unsalted butter, softened
1 ½ cups plus 2 tablespoon sugar
2 large eggs
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees.  Sift together flour, baking powder, and salt, set aside.  Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy, about 3 minutes.  Mix in eggs.  Reduce speed to low; gradually mix in flour mixtures.
2. Sift together cinnamon and remaining 2 tablespoons sugar in a small bowl.  Shape dough into 20(1 3/4 inch balls); roll in cinnamon sugar.  Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.  Let cool on sheets on wire racks.  Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

As always I have a couple hints/tips/you-have-tos to add

1. Whip the heck out of the butter and sugar for a FULL 3 minutes like step one says and even a bit longer if you aren’t chicken. Which brings me to #2…
2. Use a stand mixer if at all possible, I cannot fathom how to get the butter sugar mix fluffy enough without one.
3. Lastly, if you don’t already use parchment paper to bake your cookies with like in step two.  DO IT!  I love it!  Not to mention zero clean up.

So there you are!  Try it out!  Let me know if you have an EVEN BETTER one, I am always on the hunt!

Thank you Mrs. Clemons!

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