When your kids are young, you pretty much turn them into “mini me’s” and my firstborn is JUST. LIKE. ME. I remember a time when my mom told me that I couldn’t have my afternoon treat until the clock said 2 Pm, so when she left the room, I stood up on the counter and changed the clock to say 2 PM. When she came back in I thought I was so smart and pointed out that it was now 2 Pm and time for my Little Debbie swiss roll. My Solomon did something so similar a few weeks ago that I just sat there in awe. It was hilarious and I loved it! I’ve taught him to have a good sweet tooth, and have apparently passed down my cavity prone teeth also. He always gets up on the counter and helps me make “goodies” and finishes by licking the beater. I normally have my favorite mini treat on hand, Ghirardelli chocolate chips, but today we were plum out, so I made snickerdoodle cookies instead of the old standby chocolate chip cookies. All of my aunts are incredible cooks and bakers, but my Aunt Vickie raved about a Bed and Breakfast that she stayed at in Montana and how they had the best cookbook ever, so of course I ordered it on amazon! Everything in this cookbook is amazing, especially the cookies.  Here is the recipe from Good Medicine Lodge in Montana!

Snickerdoodle Cookies

3 3/4 c. flour

1/2 t baking soda

1 t cream of tartar

1/2 t salt

1 c butter

2 c sugar

2 eggs

1/4 c milk

1 T vanilla

1 t almond extract

—- mix these bottom three together to coat the chilled dough balls before baking

1 t cinnamon

2 t brown sugar

3 T sugar

 

Stir together the dry ingredients. Mix the butter, sugar and eggs in a mixer until creamed. Add in extracts and milk. Gradually stir in the dry ingredients until fully incorporated. Cover and chill 1 hour.

Preheat oven to 375.

Make small dough balls from chilled dough and roll in the sugar mixture. Bake in the oven for 12 minutes and then let cool. Makes 24 cookies.