A good friend of ours left for Afghanistan a few months ago.
Before he left I promised I would send him a care package a few weeks into his deployment with the essentials: VIA Starbucks coffee, nutella, trail mix, Easter candy, silly toys and homemade cookies.
What more could a boy want while fighting our nation's war in the desert? I can't think of much.
As I was getting the package put together, Dan requested his favorite cookies- snickerdoodles. I have to be honest, I kind of got excited... mostly because they are one of my favorite cookies too and not only was I looking forward to sending him a little bit of home, but I was also looking forward to eating all the extra that wouldn't necessarily fit :)
Shortly after the package was received, I was happily informed that the cookies were gone in a matter of minutes.. I think the word "A-mazing" was used.
I did a little something extra with our share of cookies, so you'll have to read the whole post to make sure you see it!
Recipe from Pilsbury Kitchen's Cookbook
Oven: 400 Bake time: 8-10 minutes
1 1/2 cup sugar
1/2 cup butter, softened
1 tsp vanilla
2 3/4 cup AP flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon
Preheat oven to 400 and line baking sheets with parchment paper.
Combine cinnamon and sugar in a small shallow bowl and set aside.
In a large bowl, combine sugar, butter, vanilla and eggs.
Stir in flour, cream of tartar, baking soda and salt- blend well.
Shape dough into 1-inch balls (about a TBS of dough).
Roll balls in cinnamon and sugar mixture, placing on baking sheet when covered.
Bake for 8-10 minutes until cookies slightly crack.
Snickerdoodle Ice Cream Sandwiches:
Use your favorite vanilla ice cream and allow to soften.
Line cookies, in sets of two, flat side up.
Place one scoop of ice cream on the flat side of a cookie...
and press second cookie (flat side down) on top
There's no better way to eat a snickerdoodle!