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Dear Reader,
Library Tech Services manager Jennifer G., of the Rolling Hills Consolidated Library, sent me a tasty email...
"Suzanne, I love your daily columns and all your recipes. You are one of the best parts of my day! I felt compelled to write to you today, because you mentioned in your column that you only use cream of tartar for Angel Food cupcakes. Cream of tartar is also an ingredient in my most favorite cookies...Snickerdoodles. Please make some ASAP!"
(Suzanne replies:) Thanks for the recipe. I will whip up a batch of Snickerdoodles, and I'll introduce the cookies to my grandsons the next time they stay overnight. But first I'm going to have to look up what cream of tartar really is, because for sure my grandson Paul, will ask me the what, where, and why about it. They're his standard questions about things and good ones, too. (Thank heavens for Google.)
SNICKERDOODLES
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar (this is my secret to making soft cookies)
2 large eggs
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1-1/2 cups sugar, 1 tsp of vanilla extract and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl. 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 one inch globs of dough into the sugar/cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Side note: What the heck is cream of tartar? It's a byproduct of wine and grape juice processing, it's an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and souffle. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume. Cream of tartar is used in traditional Snickerdoodles recipes.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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