This week is Recipe Week here at The Stockpot. I have so many recipes that I've been meaning to share but haven't had the time. Hopefully by posting a recipe each day, I can get caught up. Let's start with cookies!Charlotte and I are packing her lunch each evening for the next day. I've been making cookies each Sunday so she can have a little treat in her lunch box. I bag them up on Sunday so I can quickly put a bag in her lunch box without any trouble. These Super Duper Snickerdoodles have been her favorite so far. They're Super Duper because of the addition of cinnamon chips. I've found the best price by buying them at a bulk food/Amish store but you can also buy them online.
Super Duper Snickerdoodles (adapted from this recipe by King Arthur Flour)
1/2 cup butter (softened)
1/2 cup non-hydrogenated lard (or non-hydrogenated shortening)
3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 tsp. cream of tartar**
1 tsp. baking soda**
1/2 tsp. salt
2 3/4 cup Whole Wheat Pastry flour (or all-purpose if you don't have or use Whole Wheat)
1 cup cinnamon chips
cinnamon sugar (1/2 cup sugar mixed with 1 tsp. cinnamon or more depending on your taste)
**You can use 2 tsp. baking powder instead of cream of tartar and baking soda**
Preheat oven to 400*
Beat together butter, lard, and sugar until smooth, then add eggs, again beating until smooth. Beat in the vanilla, cream of tartar and baking soda (or baking powder), and the salt. Add the flour and cinnamon chips until combined. Don't mix it too long or the cookies will be tough.
Place cinnamon sugar in a cake pan or bowl. Drop the dough by teaspoonfuls into the pan of sugar and roll it around to coat it with sugar. Place sugar-coated dough balls 1 1/2 " apart on a lightly greased cookie sheet and bake for 8-10 minutes or until the edges just start to get lightly browned. Let them cool on the cookie sheet for a minute or two before moving them to a cooling rack.
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