Day 9 of Giving Thanks: Comfort Foods

Living in another country is a wonderful experience, but every now and again the inevitable pangs of homesickness (or melancholy in general) set in. When this happens, I turn to my cookbooks and favorite recipes and work a little kitchen magic. Granted, it’s not much good for my waistline, but food has such a strong pull to memory for me that it will generally do the trick.

One favorite childhood cookie, long forgotten to me but recently rediscovered, is the humble Snickerdoodle. Crispy on the outside, a titch chewy on the inside, redolent of cinnamon, it’s one of my many the perfect comfort food.

This afternoon I baked a batch of Snickerdoodles and then spent some time playing Mario Kart with Boo. It was a quiet afternoon, and at the end I’d shaken off my blues.  I’m thankful for comfort foods and all they remind us of and do for our spirits and souls.

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This is my current favorite Snickerdoodle recipe, and it comes from (where my UK friends can switch the measurements from US to Metric). It makes four dozen or so oh so scrummy cookies, so you have plenty to share, too.

Mrs. Sigg’s Snickerdoodles


1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. (I like to line my baking sheets with parchment – you can just slide the entire sheet of parchment off the baking sheet to cool!)

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