By Rosie Hawthorne on December 10, 2012
To get everything done, I start the first week in December and bake a batch (or two or three or four) of cookies every day. These get stored in freezer bags and stay in my freezer until Christmas Eve when I make my delivery rounds.
Join me as I begin my Annual Rosiethon of Christmas Baking. I’ll be offering up 12 Days of Christmas Baking and passing on to you some of my tried and true recipes which I’ve been making for years. Please enjoy.
One of everybody’s favorites is the ubiquitous holiday Snickerdoodle, a terrific sugar and cinnamon treat that makes the whole house smell like Christmas.
1 cup Crisco
1 ½ cups sugar
2¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Cream Crisco and sugar. Add in eggs, one at a time, beating after each addition. Sift flour, cream of tartar, soda, and salt. Stir flour mixture into creamed mixture. Cover and thoroughly chill. Roll into small balls. Then roll in a mixture of equal parts cinnamon and sugar. Place on ungreased baking sheet and bake at 400 degrees 8-10 minutes.
Hint: If you prefer a crisper cookie as opposed to chewy, about the last 2 minutes of baking time, slap the pan on the baking rack and continue baking. The cookies will deflate, giving you a crunchier cookie.
To see what Rosie is baking today, please go to Kitchens Are Monkey Business.
Last year on Day 1 of the Rosiethon, I offered Cranberry, Pistachio, and White Chocolate Bark,
the all-time favorite of my recipients.