Thankfully I remembered to call Nanny J and she took the butter and eggs out for me so they were room temp and ready to go.
Assembled my ingredients and was about to turn on the mixer for the butter and sugar when I got a text from an old high school buddy. :) Our conversation kept me occupied throughout the whole baking process (we talked for over an hour... seriously, I'm such a girl sometimes). Lots of laughter, lots of baking and a few pictures... Here is what I did:
This is the dough in the bowl from the first batch (I made four batches). It was a bit stiffer than any of the other batches for some reason... But, the consistency was good (I used 1/2 butter, 1/2 shortening) and it rolled up nicely... then I dropped into the sugar cinnamon mixture....
and rolled the dough around in it...
dropped the little balls onto the baking sheet (without parchment paper... I didn't think they were that sticky that they needed it). and put them in the oven for FOUR minutes at 375 degrees... Then I rotated them and put them in for another FOUR minutes
notice the little cracks? i love that...
Voila! They are moist, chewy AND crunchy. This first batch had a bit too much cinnamon and came out a little dark. I added more sugar to the bowl and the next batches came out lighter.
The cream of tartar though... I can taste it immediately. WHY do we need cream of tartar in Snickerdoodles? Anyone? I need to find out its role in the recipe and if I can decrease the amount.
I made 4 batches as each batch only made 2 dozen small cookies. I would have kept going but I ran out of butter :(
I will most def. make more this weekend after I tweak the recipe a little and I PROMISE to those of you out in CA reading this I will send you some.
OK, now I have to discuss the hanging of the Easter Eggs... wait for the next post...
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