A couple of weeks ago, The Trout and I went to a restaurant supply store to "check it out." I found beautiful, heavy baking sheets for under 8 dollars. I feel they are of a much better quality than what you can buy in the typical baking department of a store. I immediately went home and threw those old sheets out. I have plans to go back and get more of these beautiful baking sheets.
Then another item I have wanted for a long time is a "Silpat." It is a remarkable sheet made in France that is placed on the bottom of a baking sheet. It is made of silicone with fiberglass mesh. Nothing sticks to it and nothing BURNS!! No greasing of the pan is needed. I am so happy!!! I just might have to get another one to fit the second baking sheet I plan to buy. I am slow to change, but I am so happy I did.
And on that note, I was ready to start baking cookies. Velva at "Tomatoes on the Vine" had a Snickerdoodle cookie recipe that sounded very different from all others. I remember tasting very bitter cream of tartar years ago in these cookies. Velva had the same ingredients but in different portions. They taste out of this world! In fact, The Trout thought they tasted like cinnamon custard. Here is Velva's recipe and "I approve this recipe!"
Makes 24 (I got 36 cookies 2" diameter)
2 3/4 cups flour
1 1/2 cups white sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F.
Combine 1/2 cups sugar, butter, vanilla and eggs. Mix well.
Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1-inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar-cinnamon mixture and place 2 inches apart on an ungreased baking sheet. Bake 8-10 minutes or until the cookie is set. Immediately remove from cookie sheets and cool.