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Christmas is upon us. Every day feels busier than the last and as the time flies past us I hope we are remembering what we are actually celebrating! Today Liz and I grabbed some amazing Intelligencia coffee and headed down to the Plaza to grab a few more gifts and some breakfast. Did I mention it was 60 degrees and sunny this morning?

I spent the entire afternoon cutting out…things…and sewing them. So much to create before I go home next week. Everyone’s gifts are homemade this year. I hope you don’t mind!

Sarah is home from school so our house is up to 4 girls and after a delicious dinner, people began to trickle in. My friend, Joanna, from work. Our friend Laura. Kids getting home from college ready for break… 20 people at least!

As our house got fuller, it also got louder. There was singing, talking, laughing, yelling. So fun. Well, we haven’t done any christmas-y baking at all yet so we really wanted to make cookies. Liz wanted cut-out cookies, but didn’t want to have to wait for them to sit in the fridge for 2 hours so we passed on that idea and decided snickerdoodles were a good second choice. I know, not very christmas-y. Oh well.

Since I didn’t have a recipe, I just searched for one. Obviously I grabbed Martha Stewart’s assuming it would be perfect like her (gag me). And it was. I whipped them up amongst the huddles of kids that were placed at random throughout the kitchen/dining room/living room. Moving this one to grab measuring cups, and that one to grab some flour. Needless to say this post will not have any pictures. I could barely get back and forth between my computer to read the recipe and my mixer!

But the cookies turned out so good and were quickly devoured. (Again, no pictures) I just had to share this recipe and give you a little glimpse of how my crazy life has been going.

Home in 6 days!!!

Snickerdoodles

Ingredients

    • 2 3/4 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 8 tablespoons (1 stick) unsalted butter
    • 1/2 cup pure vegetable shortening
    • 1 3/4 cups sugar, plus more if needed
    • 2 tablespoons ground cinnamon, plus more if needed
    • 2 large eggs

Directions

  1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
  2. Sift 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.
  3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. (I baked them exactly 10 minutes and didn’t rotate the baking sheets and they all came out perfect) 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 to 1 week.
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