Cookie Time!

For the Scottish Festival I made two kinds of cookies. One of them is already posted and you can find it here: Peanut Butter Filled Chocolate Cookies

The other one is my own recipe~and I believe the best ever, if I do say so myself~for Snickerdoodles. It's taken from two different recipes juxtaposed on each other. It's funny how I always think the new and more exciting cookies will be the big winner, when it's the tried and true comfort food that goes first. People were literally fighting over the last one on the tray.

Snickerdoodles McMitchell

1 cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
2 and 1/2 teaspoons cinnamon
2 and 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
for dusting:
2 tablespoons sugar
1 tablespoon cinnamon

1. Preheat oven to 350 degrees.
2. Cream together the butter and the sugars.
3. Beat in the vanilla. Add eggs one at a time, beating in thoroughly.
4. Stir in the cinnamon.
5. In a small bowl combine the flour, cream of tartar, baking soda and salt. Stir.
6. Add this to the butter mixture and mix well.
7. In a cup mix together the cinnamon and sugar.
8. Roll the dough into walnut sized balls.
9. Shake each one in the cinnamon sugar mixture until completely coated.
10. Place on an ungreased cookie sheet about 2 inches apart.
11. Bake in oven for 11-12 minutes, until cookies are puffy, crackled and just starting to brown at the edges. They might still look underdone but this is okay and desirable! (This is how you get chewy cookies instead of crunchy ones.) Don't bake over 12 minutes.
12. Remove from the oven and let the cookies sit on the pan for one minute before transferring to a cooling rack. Store cooled cookies in an airtight plastic container.

Makes about 40 cookies.