A few days ago, I received a box, from a dear friend, that contained the most wonderful gift--the Betty Crocker's Picture Cook Book.
Published in 1950 (my birth year), this is the cookbook I grew up with and was saddened when I learned my father had given away a chest that contained this book, among other things, after my mother passed away. Opening the box and seeing this book again brought tears to my eyes and wondering how Louise could have known this would be a treasured gift?
Our lives were brought together by our daughters, Kelly and Karen. Kelly met Karen when she worked at a bookstore called Rizzoli's in Santa Monica after she graduated from college. Karen once told me that she couldn't believe how nice Kelly was and that she would want to be friends with her. Kelly said, "I couldn't believe this witty, intelligent, "cool" girl would be friends with me!" Their love and friendship lasted over 16 years through distances and life changes. Sadly, Louise and I lost our sweet daughters just ten months apart from breast cancer, but have found that same love and support for one another that our daughters shared from the time they met.
It's another snowy day here in the Pacific Northwest, so while turning the pages and reading the handwritten notes by it's owner--Sadie Siegfried, I found myself on the page with the recipe for Snickerdoodles.
It's the recipe I made so many times with my mother and my daughters and wanted a memory to brighten this wintery day. Baking and friendship brings warmth to the heart...thank you Louise.
1 cup shortening (I used Crisco's "butter-flavored")
1 1/2 cups granulated sugar
2 large eggs
1 tsp. Vanilla extract (I added this ingredient)
2 3/4 cups King Arthur all-purpose flour (the original calls for Gold Medal flour, of course)
2 tsp. Cream of Tartar
1 tsp. baking soda
1/2 tsp. Kosher salt
2 T granulated sugar
2 tsp. ground cinnamon
In a bowl of a stand mixer, using the paddle attachment, cream the shortening and sugar thoroughly. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients and add to the mixture, stirring to combine. Chill dough for 30 minutes.
Preheat oven 400F-degrees. Line a cookie sheet with parchment or a Silpat.
Roll dough into balls the size of a small walnut. Roll in the Cinnamon/Sugar mixture and place about 2-inches apart on the baking sheet. Bake for 8 to 10 minutes until golden brown. Cool on the baking sheet about 5 minutes before transferring to a rack to cool completely. Makes about 4 dozen 2-inch cookies.
This morning, while skyping with our grandson, Ari, I told him it was snowing again and that I was sick of it. He said, "Mimi, you can have fun making snowballs and throwing them at PopPop!" Leave it up to kids to find the fun side of a snowy day and put a smile on your face. Enjoy!