Quick cookies for Dad

They’re all gone, and I didn’t take any pictures, but last week’s
cookies were whole-wheat oatmeal chocolate-chip.
The whole wheat was not part of the original plan: I had just used the
last of our all-purpose flour to make bread.

I substituted without any recipe adjustments, save for an accidental
addition of 1/2 tsp salt, and they turned out salty but caramely and
good!

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Snickerdoodles!

I can’t post pictures, because these finished baking about 10 minutes
before we had to leave, and they were all eaten at the party.
But I made Kat-style snickerdoodles for a board-game day at a friend’s house.

The reason they are Kat-style is that there are apparently a lot of
things that people think are snickerdoodles.
The recipe I started with, from Joy of Cooking, makes flat, crinkly,
hard cookies. I think it is seriously short on flour.
My version has a lot more flour, and makes little flat-bottomed
domes—the spheres the cookies start as barely spread at all.
I made way too much cinnamon-sugar, so I’ll have to make these again soon.

Since I have modified this recipe, I feel like I can share it:

Beat on medium:
1/2 lb of butter or shortening (I used crisco to make these dairy-free)
1.5 c sugar
Add 2 large eggs and beat until well-combined

Mix together:
3c all-purpose flour
2 tsp cream of tartar or lemon juice (I ran out of CoT, but the lemon
juice worked great!)
1 tsp baking soda
1/4 tsp salt

and stir (mixer on low) into the butter/sugar/egg mixture. If you’re
using lemon juice, it is probably better to mix it into the wet
ingredients before putting in the dry.

Roll the dough into quarter-sized spheres, and roll them in a mixture of
1/4 cup sugar
4 tsp ground cinnamon

Bake 10 minutes, or until the cookies are golden-brown. Let cool on a rack.