Tuesday, September 7, 2010



Long time no blog! What can I say? Life is busy!!

I have been talking to some lovely Australian ladies a lot lately as we prepare to make the big move and I have discovered they do not have Crisco shortening! Tragic! I don't use Crisco a whole lot but I do have a few recipes that are better with Crisco. Anyway, one of these ladies was making snickerdoodle the other day and I found out it was a cake! Here we make snickerdoodles as cookies, so I started looking for a snickerdoodle recipe that used butter instead of shortening. So, in one of my trusty church cookbooks, I found one. So, I have posted it below. When I was learning how to make cookies when I was young, I was told that butter makes them flatter and shortening makes them puffier, so these may be a little less puffy but I hope they are good nonetheless. Enjoy!

Snickerdoodles cookies

Cooking time 12-15 minutes
Bake at 375 F

1cup of butter
1 1/3 cups of sugar
2 eggs
1 teaspoon of vanilla
3 cups of flour
1 teaspoon of baking soda
2 teaspoons cream of tartar
1/4 teaspoon of salt

Cream butter and sugar. Beat eggs and vanilla, add dry ingredients. Roll into balls and roll in sugar/cinnamon mixture.

Beautiful Basics

Life is about a journey, and you are the only one who can make yours... So, embrace life: the good, the bad, and the ugly...it is the only one you've got.

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