Snickerdoodles / Biscuiti cu scortisoara

Directions

1. Preheat oven to medium-high. Cream butter and sugar in a large bowl. Add eggs and mix well.

2. In a small bowl or cup blend baking powder and lemon juice until smooth. Add to egg mixture, mix and set aside.

3. Mix flour and salt in a large bowl. Slowly add dry ingredients to the wet ingredients to form a sticky dough.

4. Roll dough into small balls the size of walnuts.

5. Roll the balls into a mixture of cinnamon and sugar (2 Tbs sugar to 2 tsp of cinnamon).

6. Bake 8 – 10 minutes at medium-high on a greased cookie sheet.

                                                              

Notes: Most snickerdoodle recipes require cream of tartar, however we are going to be hard pressed to find that in Romania! The substitution for this is to simply add the baking powder (double acting is best, if available) as well as a small amount of lemon juice. Also note that the dough will be rather sticky. To aid in rolling the dough into balls, keep a bowl of water handy and dip your fingers if they start to get doughy. The balls do not have to be perfectly formed and will actually form better while rolling around in the cinnamon-sugar mixture.

 

Substitutions: Lemon juice + baking powder/1 tsp baking soda + 2 tsp cream of tartar.