Brown Snickerdoodles

 When I was baking at our church girls’ camp, we ran out of white sugar at the end of the week so I made Snickerdoodles with all brown sugar. I thought they were great. This time, I did the same but substituted browned butter for regular butter and shortening in the original recipe. This results in a very interesting and rich flavor like no ordinary Snickerdoodle.

Adapted from recipe by:

Peg, a nurse I worked with  in Dothan, Alabama

Yield:

30

Ingredients:

1 cup butter
1 ½ cups brown sugar
2 eggs
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Directions:

1. Heat oven to 400 degrees.

2. Heat butter in light colored skillet, swirling constantly, until dark golden brown and has a nutty aroma. Set aside to cool.

3. Cream together:  butter, brown sugar and eggs.

4. In a separate bowl, mix together:  flour, cream of tartar, baking soda and salt.

5. Blend both mixtures together.

6. Form into balls and roll in cinnamon sugar.* SEE NOTES

7. Bake for 8-9 minutes.

Notes:

* ¼ cup sugar to 1 tablespoon cinnamon

** Alternative: Added 3 tablespoons lemon zest to cookie dough. Skip the sugar-cinnamon. When cookies are cool, glaze with 1½ cups powdered sugar mixed with ¼ cup lemon juice.