Snickerdoodles are a new cookie to me. I did not grow up eating them, so I don't really have any preconceived notions of what they should be. When I discovered they were a favorite of a dear friend of mine, I decided to add another cookie to the repertoire. To my delight, these were tasty and easier to make than traditional sugar cookies that require rolling out dough. I searched several sources for my recipe and decided on one from allrecipes.com that got high marks from over 1800 people (http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx). Coming off my success with chocolate chip cookies, I substituted half the flour in the recipe with bread flour. I also sifted my dry ingredients (minus the sugar) together to help keep the cookies light. I was leery of the shortening in the recipe, but I decided to let that one slide this time. Using my small cookie scoop, I squeezed 5 dozen cookies out of this recipe. They were light, chewy, and delicious. The perfect size for eating 6 in a row without thinking. Sweet tooth beware!
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