Courier Cookbook - Snickerdoodles

Submitted by the Barto family

The Left Hand Valley Courier is debuting a new feature: "Courier Cookbook" where we highlight your favorite recipes. This week is Snickerdoodles. Next week, following up on the cookie theme, is your best Christmas cookie recipe. Submit them to [email protected]">[email protected] and yours might be featured next week!

Snickerdoodles

• 1 cup (softened) butter

• 1 ½ cups sugar

• 2 large eggs

• 2 tsp. vanilla

• 2 ¾ cup flour

• 1 ½ tsp cream of tartar

• ½ tsp baking soda

• 1 tsp salt

• ¼ cup sugar

• 1 ½ Tbsp cinnamon

1. In a large mixing bowl, cream butter and sugar for 4-5 min until light and fluffy. Scrape sides of bowl, add eggs & vanilla. Cream for 1-2 more minutes.

2. Stir in flour, cream of tartar, baking soda, and salt until combined.

3. (If time allows) cover dough and refrigerate for 20-30 minutes.

4. Meanwhile, preheat oven to 350 degrees.

5. In a small bowl, mix together sugar and cinnamon.

6. Roll dough into small balls, coat in cinnamon/sugar mixture well. Place balls on a cookie sheet, press the spoon into the middle (makes flatter).

7. Bake for 10-13 minutes.

"We found this recipe from an online source," said the Barto family, "but we've made some modifications over the years and it has become a staple for us during the holiday season to share with friends."

Do you have a Christmas cookie recipe you'd like to submit to the Left Hand Valley Courier? Send us an email, quote or caption, and a picture at [email protected] for a chance to get it published!