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
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.