By 300 Sandwiches
I finally embarked on holiday activities. Shopping. Making holiday travel arrangements. Sipping on holiday themed cocktails. Martinis have olives in them. Olives are green. Green says Christmas. So, deck them halls.
Christmas cookie baking has also commenced.
I dug out my holiday themed cookie cutters from underneath the countertop and arranged them all on a counter. Seems I’ve acquired quite the arsenal of Christmas cookie tools—I have gingerbread men cookie cutters in ten different shapes. I started to flip through recipes online, but then, I remembered the recipe box my mother sent me of some of her favorite recipes. In there, amongst instructions for making peanut butter cookies and whipped cream cake, was one for snickerdoodles.
Now, nothing beats the almighty chocolate chip cookie, but Snickerdoodles are just as awesome. They’re resilient and simple to make. They usually have about 7 ingredients, but I added red and green sugar sprinkles to my sugar topping so the cookies looked more holiday-themed. You don’t have to refrigerate and cut any dough, just roll into balls, dust in cinnamon and sugar and bake. Plus the baked cookies stay soft longer than a day, which makes them perfect for making cookies sandwiches for holiday treats.
I bagged a dozen cookies to bring to friends and co-workers, but only after I downed a handful myself. I sandwiched marshmallow fluff between a few of mine so I could pop more than one warm gooey snickerdoodle in my mouth at one time. But honestly, snickerdoodles are delicious on their own, and I’m just going to post these tasty morsels up in their original state. Does that picture not want to make you grab a glass of milk and blast your Mariah Carey “Merry Christmas” CD on your stereo? We only have less than 20 days to enjoy this time, people. Gotta get all the holiday joy in while we can.
1 cup (2 sticks) butter, softened
1 1/2 cup sugar
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
(for sugar topping)
2 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon red sugar sprinkles
1 teaspoon green sugar sprinkles
Preheat oven to 400 degrees. In a large bowl, mix butter, sugar, eggs thoroughly. In another bowl, blend flour, sugar cream of tartar baking soda and salt. With an electric mixer, mix flour mixture into the butter and sugar mixture until well blended. Set aside.
In a small bowl combine sugar topping ingredients. Shape dough into 1-inch diameter balls and roll each ball into sugar topping until coated. Place on greased baking sheet, and bake for 8 to 10 minutes. Cookies will flatten as they bake. When ready, let cool on wire rack.
(For sandwiches, smooth on marshmallow fluff on flat side of cookie and top with another. Makes about 60 small cookies.)