Cookie Pie


I ended up with one million left over Christmas Cookies.

One Million.  I counted.

Most of them were chocolate chip or M&M Cookies.  For some reason, when cookies sit on my counter in plastic baggies, they get crushed into tiny little pieces.  I think there is a little cookie smashing elf that comes around at night.  See:

Anyway, I didn't want all these cookies to go to waste, so I decided to try making a pie out of them.  This was super easy and it turned out delicious!  You could do this with any left over cookie you have, not just Christmas Cookies.

Here's what you need:
3 Cups of Cookie Crumbs
3 Tbsp Butter, melted
Dash of Salt *optional*
1 1/2 Cups of Cookie Chunks (or more to taste)
8 ounces Cream Cheese, softened
2 Tsp Vanilla
1/4 Cup Powdered Sugar
8 ounces Cool Whip

Here's what you do:

1.  Use your blender or food processor to grind your cookies into cookie crumbs.  Grind enough cookies to make 3 cups of crumbs.

2.  Melt butter.

3.  Add butter to cookie crumbs.  Mix until well moistened.  I added a dash of salt because I buy unsalted butter and the crumbs and butter alone were a little too sweet for my taste.

4.  Press the cookie crumbs into the bottom and sides of a pie plate to form the crust.

5.  Beat the cream cheese until it is light and smooth.

6.  Add vanilla to cream cheese and mix well.

7.  Add powdered sugar to cream cheese mixture and mix well.

8.  Fold the cool whip into the cream cheese mixture.

9.  Gently fold 1 cup of cookie chunks into the cream cheese mixture.

10.  Put the cream cheese mixture on top of the cookie pie crust.  Garnish with remaining cookie chunks.

11.  Refrigerate until firm.

That looks like a lot of steps, but, really, it's not that bad.  It's mostly that I added one ingredient at a time.  It took me about 10 minutes to make this pie.

I'm not a very good pie cutter, but here is what one of my "slices" looked like:



Merry Christmas!

I must have been a goooooood girl this year!  The boy got me this:

Yes, I made that picture extra large and all up in yo face on purpose. :-)  Merry Christmas to me!

And Merry Christmas to all!  I couldn't get a very good picture of the tree, so this one will have to do.  Wishing everyone a happy, healthy, and love-filled holiday. 

~ Callie


Christmas Goodies

So, I have the plague. No, I haven't been to the doctor or anything. But trust me, I know. It's the plague. You know whats not cool? Having the plague. I highly recommend against it. Today at work I challenged nearly every male I saw to a contest to see who had a lower voice. Nobody accepted the challenge. Clearly, it was because they knew I'd win. 

 I'm supposed to be teaching my Adult English as a Second Language class tonight. Instead I'm at home. Not spreading the plague. I don't have any TVs set up at my new house yet. None of my friends want to come entertain me, seeing as how I have the plague and all. L-train is out manning the cookie train, delivering some of the super cute cookie trays my mom and I made this weekend since I can't. Because I have the plague. So, here I am alone. With the plague. And my newly discovered Adult ADD. 

Anyway, back to the cookie trays. Check em out: 

 Super cute, right? I told you.  My mom was all sorts of concerned that you'd judge her because she still has her Thanksgiving tablecloth on the table.  So, no judging, okay?

I used mostly recipes from my 12 Days of Christmas Cookies posts. Plus I tried some pretty awesome fudge and truffle recipes and all of them came out delicious! I'll share them with y'all sometime. Maybe after the plague passes. Or maybe I'll save them for next Christmas season. Who knows. 

 So, I'm off to my very own 48 Hours Mystery marathon.  Because nothing says 'tis the season like a real life murder mystery marathon.


Snickerdoodle Cupcakes


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I saw a recipe for a Snickedoodle Sheet Cake at Sweet Treats and More a while ago.  I mentally book marked it, wanting to try it, but having no reason for making a sheet cake.  Then, Thanksgiving rolled around and I needed a dessert recipe.  I was tired of the same ole recipes I always make, but also feeling uninspired.  I remembered the Snickerdoodle Sheet Cake and decided to try making the recipe into cupcakes.  Because: 1. They sounded good and 2.  Seriously, who wants to tote a sheet cake around on Thanksgiving?  Not me.  That's who.

So, I did it.  And these were waaaay better than I expected!  Many people ask for the recipe.  They're not over the top sweet.  They're nice and cinnamony like a real snickerdoodle cookie.  And, the icing is absolutely to.die.for!  It's buttery and smooth and just melts in your mouth. 

These do make a lot of cupcakes.  I think I got around 36 out of my batch.  And, the cupcakes do dry out in a few days.  Mine were no good 4 or 5 days later.  So, make sure you've got lots of friends to give these to if you're gonna make them.  Or be prepared for the new Snickerdoodle Cupcake Diet.  It's all the rage.

Source: Sweet Treats and More

Here's what you need for the cupcakes:
1 1/2 cups Flour
1 1/2 cups Cake Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Cinnamon
2 sticks Butter, softened
1 3/4 cups Sugar
4 Eggs
2 tsp Vanilla
1 1/4 cups Milk

Here's what you do to make the cupcakes:
1.  Heat oven to 325.
2.  Line a muffin tin with paper liners.
3.  Stir together both flours, baking powder, salt, and cinnamon and set aside.
4.  Cream butter and sugar until pale and fluffy. 
5.  Add eggs one at a time, then vanilla.
6.  Alternating, add dry mixture, then milk in three batches.
7.  Bake for about 20 minutes or until the cupcakes are golden colored and spring back when touched.  Do not over bake them.  Cause nobody likes a dry cupcake.
8.  Upon removing the cupcakes from the oven, immediately transfer them to a cooling rack to begin cooling.  Your cupcakes need to be completely cooled before you ice them.
9.  While your cupcakes are cooling, make the frosting as directed below.

Here's what you need for the icing:
1 1/2 sticks Butter, softened
1/3 cup Brown Sugar
1/2 tsp Cinnamon
3 cups Powdered Sugar
3 tbsp Milk

Here's what you do to make the icing:
1.  Mix butter, brown sugar, and cinnamon. 
2. Alternating, add powdered sugar and milk.
3.  Frost cupcakes.  I used an icing bag with a large tip to swirl icing on top of each cupcake.  You could easily frost with a butter knife or icing spatula.


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12 Days of Christmas Cookies: Day 12 -- Sweedish Cream Cookies


I generally stray away from recipes that require rolling pins or cutting butter into flour.  Why?  I don't know.  I guess I'm kinda lazy.  So, these cookies crossed my radar several times while I was working through the 12 days of Christmas Cookies and I kept pushing them aside.  Finally, I gave in and decided to give them a try.  And, OH. MY. GAWD. am I glad I did.  These things are ahmazing!  From now on, I'm pushing my lazy ways aside and trying new stuff.  Because this is what happens when I try new stuff.  And, really, it wasn't that hard. 

The cookies in this recipe are like a little tiny pie crust.  Soft and buttery.  They just melt in your mouth.  The icing in the middle is the perfect amount of sweetness.  And the texture is silky smooth.  Ahhhh.  And, the fun part is you can color the icing however you'd like and stamp any pattern on top that you'd like.  The possibilities are endless!  Pink and blue with a baby stamp on top for baby showers.  Wedding colors with initials stamped on top for bridal showers.  Pastels for Easter.  Orange and black for Halloween.  Red, white and blue for the 4th of July.  I hope the people who know me in real life like these cookies, cause they're about to have them a lot.  At every possible occasion.  Until I find another recipe to fall in love with . . . 

Also, I accidentally bought Half & Half instead of Cream.  In case my rant above wasn't clear, the cookies still came out tasting great.  But, maybe I should name them Sweedish Half & Half Cookies?

Adapted from: The Food Pusher

Here's what you need for the cookies:
1 cup Unsalted Butter, cold
2 cups Flour
1/2 tsp Salt
1 1/2 tsp Baking Powder
1/3 cup Half & Half

Here's what you do for the cookies:
1.  Cut the butter into the flour until you have coarse crumbs. 

2.  Stir in half and half until a dough forms.  Form dough into ball and refrigerate for at least one hour. 

3.  Preheat oven to 350 degrees. 

4.  Dust a flat surface with flour.  Roll the dough out until it's about 1/8 inch thick.  Cut with a small circle cutter (I used a juice glass). 

5.  Either prick the cookies with a fork or use a cookie cutter to stamp a design on the top of each cookie.  Do NOT cut all the way through the cookie. 

6.  Bake for about 9 minutes.  Remove from the oven when the edges begin turning golden brown.  

7.  Let cookies cool before frosting. 

Here's what you need for the frosting:
1/2 cup Butter, softened
1 1/4 cup Powdered Sugar
1 1/2 Tbsp Half & Half
1/2 tsp Vanilla
Food Coloring 

Here's what you do for the frosting: 
1.  Beat butter until fluffy. 

2.  Add powdered sugar to butter and beat until creamy. 

3.  Beat in vanilla and half and half. 

4.  Add more powdered sugar or cream until your frosting is the desired consistency. 

5.  Color frosting as desired. 

Here's what you do to assemble:
1.  Invert one cookie and frost the bottom of it.  You can spread frosting on, but it's probably easier to pipe it on.  If you don't have icing bags, put your frosting in a baggie and cut the corner of the baggie off. 

2.  Place another cookie on top. 



12 Days of Christmas Cookies -- Day 11: M&M Cookies


Remember when I said these Lemon Cream Cheese Cookies were too sophisticated for me?  Well, they were.  But, these cookies aren't.  These cookies are right up my alley.

When I was little I was fat.  F.A.T.  I have a hard time convincing people that it's true because I'm little now.  But, trust me I was fat.  And not cute little kid pudgy.  I was F.A.T.  I was like a miniature ginger sumo wrestler.  The miniature part related only to height.  If you don't believe me, you can ask my Aunt Jean.  Aunt Jean only says nice things about everyone.  She doesn't have a mean bone in her body.  And, she says I was fat. 

Anyhow, I'm pretty sure that fat kid lives on in this adult body. Which is why I get overly excited about things like sprinkles and frosting and M&Ms.  And, that, folks, is why M&M cookies HAD to make the 12 Days of Christmas Cookies.  I have an M&M Cookie recipe, but I wanted to try a new one, just to see what else was out there.  So, I found this one and decided to give it a whirl. 

You all should know that I have finally moved into my new house. FIN-A-LLY.  Seriously, I was starting to think it would never happen.  Now, don't get me wrong.  It's not done.  At all.  But, one day I decided I was tired of paying a mortgage for a house I didn't live in.  So, I spent the next week pulling nearly all-nighters in order to get my bedroom done.  And in I moved.  

I'm currently surrounded by tons of boxes, some left over construction tools and materials, and one super stocked, super cute kitchen!  And, these cookies are the first product of my brand new refrigerator and brand new stove in my brand new kitchen.  Now, everybody "ooooh" and "aaah" and then go try these cookies.  Because they're good. 

Slightly Adapted from: Kokocooks

Here's what you need:
1 cup Butter, softened
1/2 cup Sugar
1/2 cup dark brown sugar, packed
1 Egg
2 tsp Vanilla
2 cups Flour
1/2 tsp Baking Soda
1/8 tsp Salt
2 cups M&Ms

Here's what you do:
1. Preheat oven to 350°

2. Cream together butter and sugars until light and fluffy. 

3.  Beat in the egg and the vanilla.

4.  In another bowl, mix together flour, baking soda and salt. 

5. Add the dry ingredients to the wet ingredients and mix. 

6.  Stir in the M&Ms.

7.  Drop cookies by about one tablespoon full onto cookie sheets. 

8.  Bake for about 10 minutes.  Remove from the oven when they are golden brown. 



12 Days of Christmas Cookies -- Day 10: Red Hot Pinwheel Cookies


These are fun to eat and to look at.  Those are my favorite kind of cookie.  I was surprised by the flavor of the cookies when they came out of the oven.  Red Hots have a pretty powerful flavor, so I expected the cookies to  taste predominantly like a Red Hot.  The cookie dough tasted predominantly like a Red Hot before it went into the oven, but by the time it came out of the oven, the flavor was much more well balanced.  They ended up just having a pleasant cinnamon flavor.  

I've always strayed away from pinwheel cookies because they intimidated me.  I thought they'd require to much effort to get a pretty pinwheel.  I was surprised at how simple this was.  If you're feeling really festive, you could color the white part of the dough green for a very Christmasy cookie.  Clearly, I wasn't feeling so festive the day I made these.  Or, I was still out of green food coloring . . .  Anyway, these cookies take a lot more work than a lot of the 12 Days of Christmas Cookies I've already posted, but they're worth it. 

Source:  Good Housekeeping

Here's what you need:
2 cups Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Cinnamon Red Hot Candies
3/4 cup Butter, softened
3/4 cup Sugar
1 Egg
1/2 tsp Vanilla Extract
Red Food Coloring

Here's what you do:
1.  Combine the flour, baking powder and salt.  Set aside.

2.  In a food processor, grand candies until finely ground.  Set aside. 

3.  Beat butter and sugar until creamy. 

4.  Add egg and vanilla to butter/sugar mixture. 

5.  Gradually add flour mixture until blended. 

6.  Divide the dough in half, keeping half in this bowl and putting the other half in another bowl. 

7.  In one bowl, added red hots and food coloring to color to desired shade of red.  Mix well. 

8.  Cut 4 pieces of waxed paper to the sme size (ideally about 17 inches by 12 inches). 

9.  Place one sheet of waxed paper on the counter.  Place the cinnamon cookie dough on that piece of paper.  Place another sheet of waxed paper on top of the dough.  Using your hands, roll the dough out to approximately 15 inch by 10 inch rectangle.  Repeat with the white dough and remaining waxed paper. 

10.  Refrigerate for about 10 minutes.

11. Remove dough from refrigerator and remove the top sheet of waxed paper from each dough.  Place white dough on counter with the long edge facing you.  Invert the red dough and place it on top of the white dough.  Starting on the long side facing you, roll the dough tightly together in a jelly-roll style. 

12.  When dough is fully rolled, wrap in plastic wrap and freeze for at least one hour (I kept mine in the freezer overnight). 

13.  Preheat oven to 325. 

14.  Remove log from freezer and slice into cookies. 

15.  Place cookies onto cookie sheet and bake for about 13 minutes. 



12 Days of Christmas Cookies -- Day 9: Lemon Cream Cheese Cookies


Today I got to see President Obama speak.  It was an incredible experience!  I'm not necessarily an Obama fan.  I'm currently quite indifferent regarding the President's actions while in office.  I'm not a democrat.  Or a republican.  I'm independent.  But, how many opportunities do you have to see the President of the United States of America speak?  Me, not so many.  So I jumped on this one.

He spoke in a high school gym about an hour or so away.  We drove down on Sunday and stood in line for about an hour to get tickets.  It was cold.  We were one of the last ones to get tickets.  Then today, we got there about 3 and half hours before he spoke.  We stood in line waiting to get in for about 3 hours.  Cold doesn't even begin to describe the weather today.  It was frigid.  I think the high today was 29 degrees and we were standing outside in the morning, so surely it was colder than that.  I have never shivered so much in my entire life!  But, in the end, it was soooooo worth it.  We got floor seats about 10 rows back from the President.  I imagine I'll never have another opportunity to have a similar experience in my life.  I'm grateful that I have had this experience.  We took a bunch of pictures . . . maybe I'll get them posted on here one day. 

So, what does this have to do with Lemon Cream Cheese Cookies you ask?  Nothing.  It also has nothing to do with 12 Days of Christmas Cookies.  It was just too awesome to not share. :-)

On to the cookies.  These cookies strike me as very adult, sophisticated cookies.  I eat like a child, so these didn't really strike my fancy.  It's not that they were bad. . . they were very good.  Just not my favorite.  If I had to choose between one of these and a Grinch Cookie, I'd pick the Grinch Cookie every last time.  I bet President Obama likes very adult, sophisticated cookies.  He'd probably like these. 

I will say, however, that these were the most moist cookies I think I've ever made.  They're probably the most moist cookies I've ever eaten as well.

Adapted from: The Kitchn

Here's what you need:
  • 1 cup Flour
    1/2 teaspoon Salt
    1/4 teaspoon Baking Powder
    1 cup (one 8-ounce package) Cream Cheese, softened
    1/2 cup (1 stick) Unsalted Butter, softened
    1 cup Sugar
    2 teaspoons finely grated Lemon Zest
    1 teaspoon Vanilla extract
    1 large Egg
Here's what you do:

1.  Preheat oven to 350°F.
2.  In a medium bowl, sift together flour, baking powder, and salt.
3.  In another bowl, beat cream cheese and butter until smooth. 
4.  Gradually add sugar to the cream cheese mixture and mix until light and fluffy. 
5. Add zest, vanilla, and egg. Beat to combine. 
6. Add dry ingredients and mix until just combined. 
7.  If batter seems loose or warm, chill in the refrigerator until firm.
8.  Drop by tablespoonfuls onto cookie sheet. 
9.  Bake for about 12 minutes. 
10.  Remove to wire cooling rack upon removing cookies from oven. 



12 Days of Christmas Cookies: Day 8 -- Gluten Free Sugar Cookies


When I sent out my call for Christmas cookies, a friend of mine requested a gluten free cookie recipe.  I've never eaten anything gluten free.  I was skeptical.  But, I decided to try my best to find a delicious gluten free recipe.  That was quite the challenge.  I found few recipes that looked appetizing, and the ones I did find looked pretty complicated or impractical.  This recipe is one that looked simple and easy.  And, everybody like sugar cookies, so it should appeal to the masses, right? 

I was very surprised by how tasty these cookies came out.  The recipe uses a cake mix, but these taste just like the real deal sugar cookie.  And, it's super simple.  How awesome is that!?!  I will admit that the texture of these cookies is different than the "normal" sugar cookie, but it didn't inhibit my enjoyment of the cookie, which says a lot because I have serious food texture issues.  The texture is more crumbly than the "normal" sugar cookie (or any cookie that I've encountered, really).  But it really didn't affect my enjoyment of the cookies. 

Source: Betty Crocker

Here's what you need:
1 box Betty Crocker Gluten Free Yellow Cake Mix
1/2 cup Butter, softened
1 tsp Vanilla
1 Egg
Colored Sugar

Here's what you do:
1.  Preheat oven to 350 degrees. 
2.  Stir all ingredients together, except colored sugar. 
3.  Roll teaspoonfuls of dough into balls and roll the balls through the colored sugar to coat. 
4.  Bake for about 9 minutes.
5.  Remove from baking sheet to cooling rack upon removal from oven.

Hint:  You can make your own colored sugar if you don't want to buy it.  Just put some white sugar in a bowl and add a few drops of food coloring.  Stir well.  Continuing adding food coloring and stirring until the sugar reaches the desired shade. 



12 Days of Christmas Cookies -- Day 7: Grinch Cookies


I saw these cookies and thought they'd be cute to try for the 12 Days of Christmas Cookies.  My picture does them no justice.  They're called Grinch Cookies because they're supposed to be green.  Unfortunately, I was out of green food coloring so I combined blue and yellow.  My green was less than stellar.  But, they tasted delicious, so that makes up for the lack of color, right?  I think so.  These have a delicious minty flavor plus they have goey chocolate chips.  Perfect!  These are another cookie that are best eaten warm.  So, if yours doesn't come straight out of the oven, warm it up in the microwave before eating it.  Totally worth it. 

Adapted from:  I found this on pinterest.

Here's what you need:
2 1/2 cups Krusteaz Sugar Cookie Mix
1/2 cup Butter, softened

1/2 teaspoon Mint Extract
6 to 8 drops Green Food Color
1 Egg
28 Andes Mints, finely chopped
1 cup Semisweet Chocolate Chips

Here's what you do:
1.  Heat oven to 350. 

2.  Prepare the sugar cookie mix as directed. 

3.  Add mint extract and food coloring.  Mix well. 

4.  Stir in Andes Mints and Chocolate Chips

5.  Drop by teaspoon full onto cookie sheet. 

6.  Bake for about 8 minutes.  Remove from cookie sheet to cooling rack immediately upon removal from oven.



12 Days of Christmas Cookies -- Day 6: Triple Chocolate Brownie Cookies


My birthday was not too long ago.  L-town's parents were very kind and got me this book.  Of course, I had to try one of the recipes immediately.  And, since I was in the middle of the 12 Days of Christmas Cookies, it worked out perfect.  These cookies turned out pretty good, but they're not my favorite.  They taste like a dark chocolate cookie.  I'm not a dark chocolate fan.  But, I ate a couple of them.  So, if you like dark chocolate, you would probably like these.  The name is quite fitting in terms of the texture -- they do have the texture of a brownie. 

Adapted from: Taste of Home Christmas Cookies & Candy

Here's what you need:
3/4 cup Butter, cubed
4 squared (1 ounce each) unsweetened chocolate
2 cups Sugar
4 Eggs
1 1/2 cups Flour
1/2 cup Baking Cocoa
2 tsp Baking Powder
1/2 tsp Salt
2 cups Semisweet Chocolate Chips

Here's what you do:
1.  Melt butter and unsweetened chocolate. 
2.  Transfer melted butter and chocolate.  Add sugar and eggs.  Beat until smooth.
3.  Combine flour, cocoa, baking powder and salt. 
4.  Gradually add dry ingredients to wet ingredients.  
5.  Stir in chocolate chips. 
6.  Cover and refrigerate for at least 2 hours.  I refrigerated for a couple nights and they still turned out fine. 
7.  Before baking, preheat oven to 350 degrees. 
8.  Drop by spoonfuls onto a baking sheet.  
9.  Bake for about 8 minutes. 
10.  Remove from baking sheet and immediately put on cooling rack upon removing from oven. 



12 Days of Christmas Cookies -- Day 5: Oatmeal Cookies


This summer I found this recipe for Oatmeal Cream Pies.  I gave them a try and they were so good they disappeared before I had a chance to take pictures of them.  But, I'll make them again in the future and promise I'll get them posted.  Anyhow, I wanted to make an oatmeal cookie for the 12 Days of Christmas Cookies, but (can anyone guess what's coming??) I don't like oatmeal cookies, in general.  I find them to be hard and dry, usually.  But, these Oatmeal Cream Pies were soft and moist.  And delicious.  So, I decided to use the "pie" part of the Oatmeal Cream Pies as my oatmeal cookies.  They stay soft for days.  And, I swear, because they've got molasses in them, they get softer as time goes on.  

Source: Running Around Normal

Here's what you need: 

6 tbsp Butter, softened
1 cup brown sugar, packed
1/2 tbsp Molasses
1 egg
1/4 tsp Salt
1 cup Flour
1/2 tsp Baking Powder
1/2 tsp Cinnamon
1 cup Quick Cook Oats
1 tsp Baking Soda
1.5 tbsp boiling Water

Here's what you do:
1. Put a pot of water on the stove to boil.
2.  Cream together the butter and sugar. 
3.  Add the egg and the molasses until combined. 
4.  In a separate bowl, mix together the flour, salt, and baking powder. 
5.  Gradually pour the and stir the dry ingredients into the wet until combined.
6.  Add the oats and the cinnamon and combine. 
7.  Add the baking soda to the water and stir until baking soda is dissolved. 
8.  Stir the baking soda mixture into the batter. 
9.  Wrap the dough in parchment paper and place in a baggie.  Refrigerate for about an hour or freeze for about 15 minutes. 
10.  While the dough is chilling, preheat the oven to 375 degrees and line a cookie sheet with parchment paper. 
11.  After the dough has chilled, drop spoonfuls of dough on the baking sheet. 
12.  Bake for about 8 minutes. 
13.  Remove cookies to cooling rack upon removing the cookie sheet form the oven. 


12 Days of Christmas Cookies -- Day 4: Soft Snickerdoodles


I've always thought that all Snickerdoodles were created equally.  I've never really been a huge fan of Snickerdoodles, although I make them every year.  They're always a bit too hard for me.  I like a soft, chewy cookie.  So, when I decided to do the 12 days of Christmas Cookies, I knew I wanted to include some traditional Christmas cookies.   So, I went on the hunt to find a Snickerdoodle recipe that makes soft, chewy Snickerdoodles.  I found one.  And, it makes some pretty delicious cookies. 

My mom helped me make these cookies (or she made these cookies while I made others, whatever), which was lots of fun!  It's been a long time since we baked Christmas cookies together.  

Source: Food.com

Here's what you need:

  • cup Butter
  • 1 1/2 cups Sugar
  • large Eggs
  • 2 3/4 cups Flour
  • teaspoons Cream of Tartar
  • teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • tablespoons Sugar
  • teaspoons Cinnamon

Here's what you do:

  • 1.  Preheat the oven to 350°F.

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

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

  • 4.  Blend dry ingredients into butter mixture.

    5.  Chill dough for about 10-15 minutes in the fridge.

    6.  While the dough is chilling in the fridge, also chill an ungreased cookie sheet for the same amount of time. 

         Hint:  We didn't have enough room in the fridge to fit a cookie sheet, so 
          we just sat ours outside while the dough was chilling. 

    7.  While the dough is chilling, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

  • 8.  Roll one inch balls of dough in cinnamon and sugar mixture. 

    9.  Bake for about 10 minutes. 

    10.  Remove the cookies from the baking sheet to a cooling rack immediately upon removing them from the oven.