Food Food Food...

Often times, families have a traditional recipe that they pass down from generation to generation, and yet there are some who simply take from someone else's, "The recipe for this delicious family cooky [sic] came to us from Mrs. Ronald Anfinson, Benson, Minnesota." as stated in the cookbook "Cooky Primer."

Though told to heat the oven to 400 degrees, which is considered "moderately hot" in cooking lingo, my preference drops to 350-375. Perhaps the 6000-7500 feet in elevation of New Mexico makes that more of a necessity, either way, it has been suggested to keep the temperature lower than advised for baking goods- especially with the delicate nature of cookies.

Washed hands, prepped workspace, every item pulled from the shelves and wooden cabinet spaces in pantries, and besides left-over cups and bowls, all that is left is referring to the recipe. With bare hands, crush between your fingers a cup of shortening with a part of Imperial margarine, a cup and a half of sugar, and two eggs, thoroughly within a large bowl- glass works best.

In a second bowl, medium sized, in any material, measure two and three-fourth cups flour said by "dipping method or by sifting", which dumping it into the bowl works just as well. Next include two teaspoons of cream of tartar, a teaspoon of baking soda, and a fourth of salt that will all be combined and stirred into that larger bowl. From here, you can mix all of the ingredients by hand, by wooden spoon, or if you are so lucky, by a self-mixing kitchen-aid.

Afterwards, simply shape the dough into one inch “balls“, or lumpy mounds as I call them. Roll them in a mixture of two teaspoons of sugar and cinnamon, to the point that you are left with stains of brown and grainy white, over each finger and in between every wrinkly crevice. Finally, place them apart on an ungreased baking sheet, to bake for eight to ten minutes. These cookies will puff up at first, but then flatten out into cinnamon laced disks of soft, and subtle gooiness.

The recipes say that this will make six dozen cookies, but who knows- it is the only mystery, but everything needs a touch of mystery every once in awhile.

They have called me “snicker doodler” since 2005, and with the years this spread from friends to family, binding me to them all, with the simple touch of sugar and cinnamon.
_______________________________________________

Snickerdoodles

1 cup shortening (part butter or margarine)
1 1/2 Cups sugar
2 eggs

2 3/4 cups Gold Medal Flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt

2 tbsp. sugar
2 tsp. cinnamon