I have a couple friends who love snickerdoodles, so they keep coming up in conversation. They have been on my mind for a couple months now. It has been a long while, but I used to make a super addictive snickerdoodle cookie. As I recall, It was crispy on the edges, but chewy in the middle, and flattened and crackled perfectly when it cooled. If I was given a choice between a chocolate chip cookie and my snickerdoodle, I would have gone with the snickerdoodle, hands down.

For those of you who do not know me, I would normally choose chocolate anytime over anything, so that is saying a lot about my old recipe. I am not sure what happened to the recipe, but I remember it called for shortening. That was the only reason I purchased shortening, other than for my wonderful Mother In Law to make pies with, when she and my wonderful Father In Law visited.

I have been looking through recipes in cookbooks and online, and they all have the similar ingredients. A lot of them call for shortening, but I did not have any in the house today, so the fat I chose was butter. The cookies did not flatten and crackle like my old recipe, but they were really yummy, with crispy edges and a delicate inside crumb. Next time I make these I will go out and get some shortening, and use half shortening and half butter and let you know if they flatten and crackle.

I have substituted 1 cup of whole wheat flour, instead of all AP flour, to make them a tad more nutritious.

Though I do not ever recall my mother making them, these cookie inspire happy thoughts of cinnamon spiked holidays, and spending time with family and friends. I hope you enjoy a snickerdoodle today, and take the time to taste your own memories.

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