Snickerdoodles

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These are the easiest of all cookies and the best to make with little children. A few years back, my friend, Larry, visited Penzey’s, the giant spice company, in Chicago, and called to ask what he could bring me. Vanilla beans and cinnamon were among the items that I told him I could use. He brought back a sampling of small jars of cinnamon and cassia from all over the world. How was I to compare their flavor? I baked batches of Snickerdoodles. I decided that I liked the flavor of the Saigon cinnamon the best.

Izzy and Sami have rolled up the little balls of dough and then rolled them in the cinnamon-sugar mixture since they were toddlers. Just recently, I learned that these simple cookies are among Ari’s top three personal favorites. Unfortunately, the Crisco shortening, which is essential to the texture of these cookies, has proven to be less than healthy. I console myself to the fact that I only make them a few times a year.

Snickerdoodles

• 1 cup Crisco vegetable shortening
• 1-1/2 cups sugar
• 2 eggs
• 2-3/4 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/2 tsp. kosher salt

• 2 Tbsp. sugar
• 2 tsp. ground cinnamon

Cream shortening, sugar, and eggs until light and fluffy.

Sift flour, cream of tartar, baking soda, and salt. Beat into shortening mixture.

Roll into small balls. (A 1-1/4 inch ice cream scoop can facilitate this process.)

Roll balls in mixture of sugar and cinnamon.

Place about 2 inches apart on ungreased baking sheet.

Bake at 400°F. for 5-6 minutes in a convection oven; 8-10 minutes in a conventional oven, until lightly browned, but still soft.

These freeze well layered between sheets of waxed paper in an airtight container.

Makes 4 to 5 dozen.