May 23, 2013 § 8 Comments
We had to take some time away from the blog…I was working some big proposals at work, and then putting in another 6 hours each evening teaching at the college. At first, everything was manageable, but then one of the teachers at the college had to leave, and I ended up teaching her classes in addition to my own. My intense schedule plus Dave’s travel and work schedule made it almost impossible to put together some decent posts for you, so we took a little break from the blog.
Although our work schedules are still a little crazy, things are definitely getting better. The semester is almost over at the college, and most of my students are graduating in just a few weeks. We just have the final exams and projects, and then the term will be finished, so things are winding down.
Meanwhile at the farmhouse, we have a medical student staying with us for the summer. She is the daughter of some good friends, and she needs a quiet place for studying. With both me and Dave away from the house for so many hours of the day, our little farmhouse seemed like the perfect quiet place for her. When she needs to take a little time away from the books, she feeds the fish in our duck pond, exercises, or cooks in the kitchen. Two days ago, she made the most delightful cookies. They are snickerdoodles, which are giant sugar cookies with cinnamon. These are so good, Dave and I have been eating them for breakfast. Feel free to double the recipe.
1 ¾ cups sugar
1 tablespoon cinnamon
2 ½ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 sticks butter (1 cup), softened
Preheat oven to 375-degrees. Combine ¼ cup of the sugar and all of the cinnamon in a pie dish; set aside.
In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
In a separate bowl, beat together the butter, and remaining 1 ½ cups of sugar. Beat in the eggs, one at a time until incorporated. Stir in the flour mixture until combined.
Using wet hands, roll 2 tablespoons of the dough at a time into balls. Roll each ball in cinnamon sugar to coat. Place the cookie balls onto greased cookie sheets, about 2 ½-inches apart. Bake, one cookie sheet at a time, until the edges are set, and the cookies are just beginning to brown – about 10-12 minutes.
Remove from oven, and allow to cool on the cookie sheets for 10 minutes. Use a metal spatula to remove the cookies from the pans. Place the cookies on metal racks to finish cooling. Makes 2 dozen cookies.