Sunday, November 16, 2008

Cookies and music

It was a busy day here.  J14 had her violin recital this afternoon and I11 had his first rehearsal of the Wittenberg Steamroller.  That is the band that our church puts together for special events.  They are working up Christmas music for the service of lessons and carols in early December.  He has been playing the euphonium since last year (5th grade) and the band is open to all players grade 6 and up so this was his first chance to join them.  He was quite nervous going in, worried that he wouldn't know all the notes or that the music would be too hard. But he did fine and was quite pleased with himself.  He now has new music to practice.  They only have 6 rehearsals before their performance.  
J14 reminded me that all families are to provide treats for the reception following the recital so I had to whip up something in short order.  I made Snickerdoodles.  They are definitely NOT low fat but they have such a rich but light texture that I love them.  They weren't something that my Mom made when I was growing up but we discovered them at the farmer's market when J14 was little.  They quickly became a favorite and my sister gave me a cookbook one year simply because it had a snickerdoodle recipe in it.  She found it while they were on vacation and it is one of those wonderful compilations of recipes from an Amish community with everyone's name (and job) attached to them. 

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
1 tsp. cream of tartar
1 tsp. salt
1 tsp baking soda
Mix together shortening, sugar and eggs.  Stir in flour, cream of tartar, soda and salt.  Chill dough (sometimes I make this an optional step).  Roll into balls the size of walnuts.  Then roll in a mixture of cinnamon and sugar (Whatever ratio works for you.  When not taking them elsewhere I make them more cinnamony).  Place 2 inches apart on ungreased baking sheet.  Bake 8 to 10 minutes in a 350 oven.  They should be barely browned on the bottom.  Let sit on the pan for a minute after you take them from the oven then remove to cooling racks.
The cookies will puff as they bake and get wonderful cracks across the top.  The cream of tartar gives them a lovely crispness that you don't often get from other cookies.

1 comment:

  1. Um...I'm going to have to try those, they sound delicous.


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