I love the scent of December—frosty air filling the outdoors, fresh pine visiting the indoors and cookies baking in an over-worked oven, all of which awaken thoughts of holidays past and underscore the excitement for building another season of memories. As I prepared this month’s Tastemakers article on page 38, which features two local bakers who graciously offer a few of their go-to holiday
cookie recipes, I thought about the first cookie that I recall baking as a child. If you don’t count Pie Crust Cookies (If you know, you know.), it has to be Snickerdoodles, straight out of well-worn version of Betty Crocker’s Cooky Book. And I probably didn’t do much of the work when it came to baking those cinnamon-sugar meets tangy sweeties, since I was likely in the kitchen with a sister or two or three or four! I was likely
relegated to rolling the dough balls in the cinnamon-sugar mixture. Snickerdoodles were standard in our house, even more so than Chocolate Chip Cookies (rarely) or Frosted Sugar Cookies (Easter).
