Snickerdoodles by Luella

Last week, you met Luella! She's back today with a wonderful recipe, just in time for the holidays!

As a little girl, I enjoyed working in the garden barefoot and when I was in high school, I raised pumpkins and ornamentals. Reminiscing about those days always brings positive and heartfelt memories and ones I wish I could share with every child in the world, so they too, could see the beauty of planting and harvesting a crop. My Dad always said, planting seeds are being part of a miracle and that's how I felt every time I would see a baby pumpkin tucked under a flower bloom. I remember thinking it was almost "too good to be true." Those baby seeds worked so hard for me. I merely tucked them away in some soil and felt my efforts never measured up to how hard they worked to produce goodies to share.

I've always thought of fall as a special time as it reaps harvest blessings and the beauty of God's landscape. Growing up, harvest meant late night suppers once the men returned from the fields. As cool weather approached, hungry appetites welcomed filling comfort foods. It is also a time of the year, where we give thanks for the simple things that truly enrich our lives. "There is always, always something to be thankful for." These are the words stenciled on a piece of barn wood above my mantle, and the words that my Mom spoke our entire upbringing and they have settled in a corner of my heart, where they will stay for eternity.

I hope you enjoy my Snickerdoodles recipe. Here's what you will need:

1 cup butter

1 1/2 cups sugar

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon



Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.

Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes.

Remove from pan immediately.


Enjoy! And Happy Thanksgiving to you and yours!



For more about Luella, check out her blog,

related topics: cooking, kitchen, dessert, recipes

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