Recipe of the Week; SNICKERDOODLES

Just saying the name of these tasty little cookies suggests a giggle is in order. So, what's the deal?

"Snickerdoodle. A New England cookie made with flour, nuts, and dried fruits. The name is simply a nineteenth-century nonsense word for a quickly made confection."---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 299)

"Snickerdoodle. Originating in 19th century New England, this whimsically named cookie has a characteristically crackly surface and can be either crisp or soft...The name appears to have no particular meaning or purpose."---Food Lover's Companion, Sharon Tyler Herbst, 3rd ed.[Barrons:New York] 2001 (p. 575)

"I do not know the origin of the name, but it has been proposed that it is of German origin and derived from the word "schnecken", i.e. sticky buns."---Craig Claiborne's The New York Times Food Encyclopedia, Craig Claiborne [Times Books:New York] 1985 (p. 412)

"Snickerdoodle, a biscuit made from a creamed mixture enlivened with nutmeg, nuts, and raisins. It is a specialty of the Pennsylvania Dutch, a community with many sweet biscuit and cookie recipes."---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 77)

I tend to agree with the latter, as I grew up believing a Snickerdoodle to be a local treat, popularized in the Amish community. I once said "Snickerdoodle" while living in Arizona and the response I got was "God Bless You".

This is the recipes I've used for years. I like to make Snickerdoodles for a few reasons. First of all, I typically always have the ingredients on hand. Secondly, they whip up in no time. Thirdly, they're incredibly yummy, I like to fill them with vanilla ice cream and make my own ice cream sandwiches. Mmmmm!

INGREDIENTS

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

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Slowly blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.


Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop globs of dough and roll into 1-inch balls.. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled cookie sheet, and bake 10 minutes. Remove from pan immediately. Enjoy with a glass of cold milk and a child!