Cookie Carnival

I seem to always be baking, almost everyday.

That's okay, I don't mind it, who am I kidding? I love baking.

But for some reason no matter how much I bake there never seems to be any biscuits in my biscuit jar?!

I knew there had to be a solution to this, and guess what? I found one, and it comes in the form of a blog event. - No way! - Oh, yeah way!

The Cookie Carnival is hosted by Kate at the Clean Plate Club and every month a biscuit (or cookie depending on which continent your on) recipe is chosen and everyone bakes it up.

This month is Snickerdoodles.

I have never had snickerdoodles before, so this was a nice little adventure, and my 3 year old, Evie had a ball helping me. Snickerdoodles taste like a sugar cookie but rolled into balls instead of being cut out of a sheet, and they are rolled into cinnamon sugar before baking. Evie just loved doing the rolling in the sugar part. ;)

The recipe calls for vegetable shortening, I'm not sure where to get that here at all so I just subbed in 90gms of butter instead. Making a total of 200gms of butter in the recipe.

These were yum, I'm sure they wont be in the jar for long, they are just too tasty.

Thanks Kate! Bring on next months cookie!

Snickerdoodles

Ingredients
Makes 4 dozen.
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 110gms (1 stick) unsalted butter
* 1/2 cup pure vegetable shortening (I used 90gms butter)
* 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 205 deg C (400 deg F), 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 ( I used a measuring tablespoon) 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. 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.