Friday Positivity 6/18 - Margie Goldfine's Snickerdoodle Recipe
Each week I read the Friday Positivity columns written by my coworkers. Sometimes I am in awe, sometimes I laugh, but always I learn something new. Personally, I have taken this time of social distancing to cut back on my activity and to stop and smell the roses. I have definitely learned to appreciate what I have and not worry about what I am missing out on.
I love staying connected with coworkers, clients, and family on video calls. The highlight of my day is my evening call with my dad, my kids, and my grandson (one call with all). I must admit I see them more now because we have made that commitment to each other. Some days we have a lot to say and sometimes not so much. It doesn’t matter It’s just nice to see everyone, know that they are all well and to find out about everyone’s day.
I think that we as Stein Financial group have also made this commitment to each other. We have a Zoom meeting to catch up as a staff each morning. We have also provided Coffee Chats, educational calls, and even happy hours for our clients. They have been so successful that in addition to in person events when we are able, we will still continue including Zoom calls.
In my last Friday Positivity I talked about my cookbooks and how much I enjoy baking and cooking. This past weekend my daughter put in a baking station in my kitchen.
Like my cookbooks, it also makes me so happy. I can’t wait to start baking. The first thing I plan to bake are Snickerdoodles.
Adapted from https://www.marthastewart.com 06/15/2020
Not only do snickerdoodles taste delicious, but they also have a fun name!
Remember, as I said before, always under bake just by a minute or two. As soon as the bottom edges start to turn brown and the top looks set, take them out and let them cool. Stop and smell the cookies and enjoy the small things.
Yield: Makes 4 Dozen
- 2 & 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 & 3/4 cups sugar, plus more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
Preheat the oven to 400 degrees, 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.
Sift together our, 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.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 & 1/4-ounce) ice-cream scoop 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, 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.