Snickerdoodles: In a
large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer
(or with a hand mixer),
beat the butter and sugar until smooth
(about 2 to 3 minutes). Add the eggs, one at a time, beating well after
each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth
dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190
degrees C) and place rack in the center of the oven. Line two baking sheets
with parchment paper.
Shape the dough into 1 inch (2.5
cm) round balls.
Coating: In a large shallow
bowl mix together the sugar and cinnamon.
Roll the balls of dough in the
cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm)
apart. Then, using the bottom of a glass, gently flatten each cookie to about
1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 - 10
minutes, or until they are light golden brown and firm around the edges. The
centers of the cookies will still be a little soft. Remove from oven
and place on a wire rack to cool.
Can store in an airtight
container, at room temperature, for about 10 - 14 days.
Makes about 4-5 dozen cookies.
Kimball, Christopher. The
Dessert Bible. Little, Brown, and Company, New York: 2000.
King Arthur Flour Company, Inc.
The King Arthur Flour Cookie Companion. The Countryman Press. Woodstock:
Wilson, Dede. A Baker's Field
Guide to Christmas Cookies. The Harvard Common Press. Boston: 2003.