Thank you, Martha
No really, there are some basics for which she is my go-to gal (sugar cookie frosting for example). These Snickerdoodles are the best, and you probably have everything you need to make them just sitting in your pantry. In between batches (which can be years) I think about them often. Perfect crumb, just the right amount of sweetness, beautiful color, amazing crackle across the top.
Which brings me to the main point of this post. Why do I go years between making the most perfect cookie I have ever baked?
Answer #1: I'm busy. I get up at 5:30 and do things - work, laundry, parent, drive, shop, talk, care, sell, clean, fold, make, prevent, love, pray, eat - until 11:00 then go to bed and do it all over the next day. It is by no means boring - each day is different and on some days I even find myself in exotic locations doing all those things.
Which brings me to Answer #2: I like to try new stuff. I have a stack of recipes I keep in file folders - there is always a "new" cookie I just have to make instead of the Snickerdoodles. (See my first post, Making the Cover).
So somehow "Make Martha's Snickerdoodles" doesn't come up on the list that often. Some day, when things slow down, I'll have the luxury of putting it closer to the top where it belongs.
Here's the recipe for you . . . when you get around to it.
The shortening (I use butter flavored Crisco) and the cream of tartar make all the difference in creating a well-crackled cookie that doesn't spread too much.
*Yes I know this is not a cover and I haven't posted in a year. Therese is inspiring me tonight.
