We also checked out Wild Oats, a Whole Foods Market, and bought some falafel mix. Thom has gotten me addicted to falafels {along with Thai food}. We hadn’t been able to find the mix around here to make our own so we scored a couple of boxes for our palettes 🙂 Made them for lunch/dinner today and they were awesome. I was in a cooking/baking mood today so I also made egg salad for lunch tomorrow and snickerdoodles for Thom. I love baking for him….he’s so appreciative and grateful. And the recipe is definitely a keeper and worth sharing.
Snickerdoodles
1 cup shortening {I used butter flavored and they were awesome}
1 1/2 cups white sugar
2 eggs
2 3/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon {I actually just dumped a bunch in…until it got to be pretty dark, we both like a lot of cinnamon}
1. Preheat oven to 375 degrees.
2. In a medium bowl, cream together shortening and 1 1/2 cups sugar. Stir in eggs. Sift together flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons sugar and cinnamon. Roll dough into walnut sized balls, then roll in the cinna-sugar. Place them on an ungreased baking sheet two inches apart.
3. Bake for 8-10 minutes. Edges should be slightly brown. Remove from sheets to cool on wire racks.
So now…I’m just hanging out, doing laundry and getting for the week ahead. Hoping it will go quickly as Thom and I will be driving home to Michigan next weekend YAY. Can’t wait to see you all soon!
Aunt Gina! Your comming home to see us! YEAHHHHHH
YAY! You’re coming back? Sweet. Give me a shout if you can. And dude, I LOVE me some snickerdoodles. Best cookie EVER.
Love,
Heather