Snickerdoodles

When cooking with small children, its always best to have all the ingredients ready ahead of time. When Sam knows that we are going to bake together, he gets excited and hounds me to help the entire time Im trying to get stuff set up for him! Today we were bored, so I let him pick out some cookies in a cookbook for us to bake together. After about 3 picks, we finally found one that I happened to have all the ingredients on hand.

So we are going through this process, getting everything mixed up and I get the dough chilled down and the oven heated up. Then I realized I only had maybe 1/2 tsp of cinnamon at the bottom of the jar. I couldnt just pick up and leave to go to the store because Charlie was still napping, so I decided to use pumpkin pie spice instead. They turned out great! Didnt miss the cinnamon at all! I think the pumpkin pie spice has a great combo of spices.

From Baking by Carol Clements

Snickerdoodles

1/2 cup butter at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
1/4 cup milk
3 1/2 cups flour
1 tsp baking soda
1/2 cup walnuts or pecans, finely chopped
5 Tbsp sugar
2 Tbsp cinnamon (I used pumpkin pie spice)

With an electric mixer, cream the butter until light and fluffy. Add the sugar and vanilla and continue until fluffy. Beat in eggs, then the milk.

Sift the flour and baking soda over the butter mixture and stir to blend. Stir in the nuts. Refridgerate for 15 minutes. Preheat the oven to 375 degrees and grease 2 baking sheets (I used parchment paper).

For the coating, mix the cinnamon with the sugar. Roll tablespoonfuls of the dough into balls, then roll into the cinnamon sugar, coating all sides.

Place 2 inches apart on baking sheets and flatten slightly. Bake until golden, about 10 minutes. Transfer to a rack to cool. Makes 30 cookies.