Today's the big day...Preschool Christmas Party 2010!
If you recall, I'm in charge of seeing it all goes off without a hitch ~thus~ short on time! I did want to share with you however, the Snickerdoodles my husband and daughter made for gifting. Emeril's recipe is wonderful...light, crisp and perfectly balanced!
Yesterday, we took a trip to that pork farm I'm always blabbing about...the line was down the street! My daughter's teachers are getting a tin of cookies and a pound of farm fresh bacon! I know... they're going to think I am NUTS...but I don't care...I gift awesome bacon...that's what I do!
Below you'll see the bacon all wrapped up and looking pretty! Wish us luck!
Snickerdoodles ~from Emeril Live
yields about 2 dozen cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack