Really busy. Like doing productive things, sitting at my desk with an iced coffee tapping furiously, cleaning all the surfaces in my house because I just got new cleaning supplies (and maybe because I’m generally overcaffeinated these days thanks to said iced coffee) busy.
Also, possibly making money. So I really hope you’ll forgive me for just popping in to drop off these snickerdoodles, which were simple, delicious, and a fun activity for the three-year old and eight-year-old who got to help me make them. You can use all butter, but I’d recommend the mix of butter and shortening I’ve suggested here. A little hydrogenated fat won’t kill you.
Adapted from here
3/4 cups (1 1/2 sticks) butter, softened
1/4 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
3-4 tablespoons cinnamon
Preheat oven to 400*F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Slowly mix in flour, cream of tartar, baking soda, and salt. Form dough into 1- to 1 1/2-tablespoon sized balls; arrange on prepared baking sheets with at least 2 inches space between each. Bake 8-10 minutes. Cool completely.