Snickerdoodles

Last week I ran my first 5k since my surgery/pregnancy. It was good to get out and race. I met my "logical goal" but in my head it was still disappointing that I ran it two whole minutes slower than I did two years ago. I'll get over it.... by getting faster.

Well I used the husband as a pacer since keeping a consistent pace is my biggest weakness (KINDA a big fan of going out too fast). Although he's apparently not good at pacing at my slow pace because we started out WAY TOO SLOW and ended up going super fast for the last 1.5 miles. Oh well. ANYWAY since we were both running in the race we needed somewhere for this precious child to go.



So I put on facebook that I needed someone to watch Finley on Saturday morning and would pay in cookies. Within 5 minutes I had a suitable taker! I'm not sure if its because Finley is so cute or because cookies are so tasty ;)

Anyway, I made snickerdoodles which I did not healthify in any way, shape or form. Sigh.... but they were good! I got the recipe from Martha Stewart's website.


Snickerdoodles

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter
1/2 cup vegetable shortening
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed
2 large eggs.

Preheat oven to 400 degrees with one rack in the top third and one rack in the bottom third of the oven. Line baking sheets with silpats or parchment paper; set aside.

Mix together flour, cream of tartar, baking soda and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in the center and begin to crack (they should not brown), about 10 minutes, rotating the baking sheets after 5 minutes. DO NOT OVERBAKE. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up 1 week.

Makes 4 dozen.

Nutrition facts per cookie:
94 calories
4.3 g fat
13.1 g carbohydrate
0.3 g fiber
1.0 g protein