Snickerdoodles

We went out for drinks with friends last night. Earlier in the afternoon, I made some cookies hoping to bring some to share, but I decided at the last minute that that was weird since we were at a pub. So now we have a whole batch of cookies to eat, but they are really yummy, so it's not too bad.

We went to dinner at Chambar afterwards for A's early birthday. The meal was amazing, as usual. A had mussels with the most delicious tomato sauce. It was a bit spicy and we could taste hints of fennel and cilantro. I had duck with spiced butternut squash puree and goat cheese quenelles. Everything was delicious. The meal was also memorable because Thomas Haas was sitting at the table behind us.

I'm back to work today for the first time after a two-week break after the Olympics. It will be strange working only one game since we got used to working two or three games a day during the Olympics, but I'm looking forward to getting back to cooking and seeing friends again.

Snickerdoodles
Adapted from Joy of Cooking
Yield: 30 cookies
Print recipe


1 cup flour
1 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/8 cup sugar
2 tsp cinnamon

1. Preheat oven to 350F.


2. Cream butter and 3/4 cup sugar together until very fluffy and well blended.


3. Add the egg and beat until well combined.


4. In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt.


5. Stir the flour mixture into the butter mixture until well blended and smooth.


6. Pull off pieces of dough and roll between your palms to form generous 1 1/4 inch balls.


7. In a small bowl, mix together 1/8 cup sugar and cinnamon.


8. Roll the cookie balls in the cinnamon sugar mixture.


9. Place on a parchment lined baking sheet, 2 3/4 inches apart.



10. Bake 8 to 10 minutes or until the cookies are light golden brown at the edges.