Tonight, I decided that since it has been a decade since I last had snickerdoodles, it was time to track down a recipe and make some. We have some Vietnamese cassia on hand, so I figured that that these cookies would be a great vehicle for it. I decided to give the recipe found here a try, with some minor tweaking, and they resulting cookies are puffy, cinnamony, and have an almost cake-like crumb to them.

1/2 cup butter, softened
1/2 cup shortening
1 cup white sugar
1/2 cup packed brown sugar (I used dark brown)
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (I actually was splitting the difference between 400 and 375, but that depends on your oven).
2. Cream together butter, shortening, white and brown sugars, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. (Here I added about 1/2 teaspoon of cinnamon to the dough as well). Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets (or line the sheets with parchment paper-the best baking innovation since man found fire).
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.



These cookies are excellent with a nice cold glass of milk. The cinnamon is really lovely on them as well, as it gives them a great deal more depth in flavor than the standard cinnamon.

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