Can you doodle with Snickerdoodles?

Apparently not.

But nibble on some you could! And boy did I do just that.

It has been a long day today. At least it is for someone who has been lazying around for the past few days doing nothing short of nothing.

First off to a garage sale near our place, I was quite excited to go and hoping to find cookbooks and some rare kitchen finds. In the back of my mind, I was hoping someone would be selling a slightly used fire engine red Kitchen Aid mixer for a fraction of its cost. A girl can dream, can't she?

However, I wasn't able to find anything. Better luck next time!

Then, we went to Intramuros. I haven't been there to explore the place in awhile. It still is magical. Intramuros, was built by the Spaniards in the 16th century and is the oldest district of the city of Manila. During the Spanish colonial period, Intramuros was considered Manila itself. By the end of World War II, much of Intramuros has been damaged but it has been restored since then.

Then off to lunch. It's just mid day but I'm looking forward to siesta already. But before that, I'd love to get my hands on some cookies first. Snickerdoodles doesn't seem hard to make. After all, who can't resist a cinnamon and sugar combination?

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Snickerdoodles

From The Complete Magnolia Bakery Cookbook

2 1/2 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups sugar

2 large eggs, at room temperature

2 tablespoons milk

1 teaspoon vanilla extract

6 tablespoons sugar mixed with 2 teaspoons cinnamon for sprinkling

In a small bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl, cream the butter and the sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly in a plastic wrap and chill in the refrigerator for 2 hours.

Preheat oven to 350 degrees.

Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. (The book recommends leaving extra room between these cookies because they spread more than most.) Sprinkle generously with the cinnamon-sugar mixture Bake for 12-14 minutes.

Cool the cookies on the sheets for 5 minutes, and the remove to a wire rack to cool completely.

Happy Cupcaking,

Aikko