Snickerdoodles

The origin of snickerdoodles is a bit murky, but the general consensus is that these buttery, spicy little cookies are darn delicious. They're easy to make, although a little time consuming. Make sure you have the freshest spices at your disposal - if you have old spices in the cabinet, chuck them out and start anew; your baked goods will always taste superior. My version of snickerdoodle seasoning is slightly different from modern recipes; instead of just using cinnamon and sugar, mine use delicious, warm nutmeg. Yes, it does make a difference in the overall flavor and if I do say so myself, they taste much better than most versions. Hey, it's the holidays...I can be egotistical for once, can't I?

Snickerdoodles

1 cup unsalted butter, softened

1¼ cups sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 tsp. cream of tartar

½ tsp. kosher salt

2¾ cups flour

SPICE BLEND:

2 tbsp. sugar

1 tbsp. ground cinnamon

1 tsp. ground nutmeg

Preheat the oven to 375 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the vanilla and mix well.

Sift the dry ingredients into a bowl, then add to the wet ingredients, mixing only until the flour just disappears.

Using a level teaspoonful of dough, roll the dough into balls. Roll the balls in the spice blend, then place about 2 inches apart on slightly greased cookie sheets.

Bake for 10 minutes or until lightly browned. Remove the cookies to racks and let cool completely before packing in airtight containers or in cookie tins.

Makes about 4 - 5 dozen