“Cooking With A Southern Soul” ended on a high note last week. I changed things up a bit and had my students come over for dinner and class. We had such a good time being together and of course, you can’t go wrong with the theme “Crazy for Cookie Dough!”
There was lively discussion about all different types of cookies, how to make them, ingredients and then we got to work – making Snickerdoodles. After a couple of measuring mishaps, the girls were ready to scoop, roll in cinnamon sugar and cook a beautiful, light, yummy cookie.While those little rounds of goodness were baking, we enjoyed homemade tomato soup, cream cheese & veggie tea sandwiches with ginger lemonade punch. During dinner, I was enlightened as to what kind of classes they think I should teach next (huh?), field trips we should take (really?), what they don’t like about school lunches, etc, etc, etc. Thank goodness the timer sounded on the cookies because my HEAD WAS SPINNING.
At the end of class, we enjoyed our homemade cookies, ice cream and reviewed what we’d learned over the previous 4 weeks. It was wonderful and like I’ve said before – I am the one who’s probably learned the most. So, thank you to my sweet students for your excitement, willingness to learn, trust and friendship – I love you very much.
Counting my blessings,
~A Southern Soul
Snickerdoodle cookies are a classic that are as fun to eat as they are to make.
- 1 cup butter
- 1 1/2 cup sugar
- 2 large eggs
- 2 3/4 cup flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Preheat oven to 350 degrees
Mix butter, sugar and eggs really well in a large mixing bowl - you can use an electric stand mixer, hand mixer or wooden spoon.
Combine flour, cream of tarter, baking soda and salt in a separate bowl using a wire whisk.
Gently blend dry ingredients into the butter mixture.
Chill dough in fridge for 15 minutes (you can keep it in the mixing bowl).
Blend the sugar and cinnamon in a small bowl.
Using a 1" ice cream scoop, measure out dough and roll the ball in the cinnamon sugar mixture.
Place on a baking sheet lined with parchment paper. Make sure to have space between each ball - the cookies will spread while baking.
Bake for 10 minutes.
Remove from pan immediately.