Even as I am writing this, I am doing my 60 second pedicure and making my Mocha Mint Delight cake for an open house we are attending today, while trying to go through pictures on my computer files...very busy day already.
As summer is ending it always makes me think of our GGMa (Grandma to me, my brother and cousin Danielle), but Great-Grandmother (GGma) to five very blessed grandchildren. Grandma and I spent many summers together when I was younger and they are truly treasured memories.
|GGMa and My Brother|
GGMa has a true gift when she makes her crochet and knitting pieces. To this day, I have every cozy blanket and pair of slippers she made me. When I was younger, she taught me how to macrame. If you were a child of the 70's I'm sure you remember all the beaded and macrame plant hangers - we had them all over our house, courtesy of grandma. She helped me make purple ones to match my room (to match my purple carpet of course - it was the 70's after all) and since my mom has the most amazing green thumb, every hanger had a beautiful plant in them.
Grandma is also the Queen of Snickerdoodles. Her recipe has placed in every single fair we entered. My one daughter even took 1st place and was chosen to make them in the Jr. Bake Off at the State Fair. We make these all year round and they never last long. I don't know who eats them faster, the kids or my husband. Each time I make them he says "this is the best batch ever".
Courtesy of GGMa
1 Cup Butter (softened)
1-1/2 Cups Sugar
2-3/4 Cups Flour
2 tsp. Cream of Tartar
1 tsp. Baking Soda
1/2 tsp. Salt
3 tsp. Cinnamon
3 Tbl. Sugar
Preheat oven to 350 degrees.
Cream butter and the sugar until smooth. Add eggs and beat thoroughly. In a separate bowl, combine flour, cream of tartar, baking soda and salt.
Gradually blend dry ingredients into the creamed mixture. Chill dough at least on hour. Roll in to walnut sized balls.
In a shallow bowl, mix together cinnamon and sugar. Roll balls in cinnamon/sugar mixture. Place balls about 2 inches apart on an ungreased cookie sheet (I use parchment paper on the sheet).
Bake for approximately 12 minutes or until lightly browned.