Snickerdoodles

If you came here looking for jerk chicken with pineapple for Craving Ellie in My Belly you won't find it. I apologize. I looked at the recipe and while it looked good....it required a ton of ingredients that I didn't have on hand and didn't want to purchase this week. I am sure that both myself and The Hubster would have enjoyed it though. I will be back next week.

I made these cookies twice in the past 3 days. They are very good. The recipe is from Martha Stewart's COOKIES cookbook on page 82. I think that they are much better consumed the day of baking though (especially good while still warm). My only complaint is that they seem to dry out quickly, even when stored in airtight containers.

Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks butter, room temperature)
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Directions:
1. Preheat oven to 350 degrees F. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.