In addition to being the best-named cookies ever (nominations open in the comments, however), snickerdoodles are actually pretty delicious. I was a little skeptical at first because I'm a chocolate person and don't usually even ponder the existence of sweet foods that are missing chocolate. I think it's a family thing, as suggested by the following paraphrased Skype conversation with my sister:
me: I ate too many cookies.
sister: I bet you couldn't beat me, I can pack 'em in. What kind of cookies?
sister: Awwww, no chocolate!??
Making them required first dealing with The Cream of Tartar Issue, which is finding out what the heck cream of tartar is called here, and then where it can be found. As we parted ways in the street one day and I headed to the store, Damon told me it was called Weinsaeure. So I asked at the store about that. They had no idea what I was talking about and suggested that maybe I was looking for vinegar. I got home and looked it up on Leo and there it said the correct word was Weinstein. So, maybe I really embarrassed myself at the store, or maybe there are multiple words for it. Anyway, in the end the closest thing we found was something called Weinstein Backpulver, which I guess would translate directly as "cream of tartar baking powder". We can only assume what it really is, and we assumed it was some kind of mix of cream of tartar and baking powder rather than being just cream of tartar. It was found at the Reformhaus (for those who don't live here, it's kind of a health food store.) Anyway, on to the recipe:
Makes 36 big ones.
1 cup shortening
1 1/2 cups white sugar
2 3/4 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
3 tbsp white sugar
3 tsp ground cinnamon
* Preheat oven to 375'F / 190'C.
* Dough: Cream together shortening and sugar. Add eggs and mix well. Sift together flour, baking soda, cream of tartar, and salt. Stir into the creamed mixture. Yum, cookie dough!
* Coating: In a small bowl, stir together the sugar and cinnamon.
* Assembly: Roll walnut-sized balls of dough in the sugar/cinnamon mixture and place them 2 inches apart on an ungreased cookie sheet.
* Baking: 8-10 minutes, until edges are slightly brown. They are soooooo good fresh!
Conversion notes: I didn't even look for shortening, so I don't know what the exact German equivalent is. (Anyone?) I subbed in butter. It was okay, probably not exactly the same though. For the cream of tartar, I subbed in the Weinstein Backpulver directly and still used the baking soda with it, but Damon theorizes that the soda could be cut out completely when using the Backpulver mix instead of cream of tartar. I would try that next time, but now that I have the real thing (see the Christmas post), forget it. ;) Any experimenters out there, or those who have already experimented with this, let me know!
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