A Few Changes...

Hi guys, GG here. You may have noticed some changes with my blog. I am currently in the process of converting to the new 'Beta' version of Blogger, so it may take a few days to work out all the kinks. Technical difficulties are temporary (I hope).

Meanwhile, here's a fantastic and simple recipe for Cinnamon Snickerdoodles.
I found the recipe at "In The Kitchen With Krista" - here. My Christmas baking has officially begun. These are VERY tasty cookies, and one of the easiest recipes I've ever found. The most important part of this recipe is to refrigerate the cookie dough for at least four hours (I had them in the fridge overnight) before baking. It seemed to make the cookies fluffier.

Ultimate Snickerdoodles
Makes about 4 dozen cookies

1 C Butter (please, no substituting this!)
1½ C Sugar
2 eggs
2¾ C All Purpose Flour
2 tsp Cream of Tartar
1 tsp baking soda
¼ tsp salt
2 tbsp PLUS 2 tsp Cinnamon (divided)
2 tbsp Sugar

* In a small bowl mix the 2 tsp Cinnamon and the 2 tbsp Sugar, set aside.
* In a bowl, lined with a sifter or sieve, place flour, cream of tartar, baking soda, salt and 2 tbsp Cinnamon. Set aside.
* In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, continue to beat. Scrape sides as necessary. Add flour mixture - 1 cup at a time to the butter mixture until well blended.
* Refrigerate dough for at least 30 minutes (see note above).
* Preheat oven to 375.
* Form dough into walnut sized balls. Roll balls into sugar/cinnamon mixture, coating well.
* Place balls 2" apart on a cookie sheet.
* Bake about 10 mins until a golden brown. Remove and cool on rack.
Note: they will puff at first when cooking, then flatten - this is normal.