Snickerdoodle Crisps

Prep: 20 minutes plus chilling
Makes:  About 5 dozen

1 cup butter, softened
2 cups sugar
2 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
4 tsp. ground cinnamon
2 tsp. ground ginger
3/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt





Spiced Sugar
1/3 cup sugar
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

1. In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, spices, cream of tartar, baking soda and salt; gradually beat into creamed mixture.

2. Divide dough in half; shape each into a 8 inch long roll.  Wrap in plastic wrap; refrigerate dough 2 hours or until fir.

3. Preheat oven to 350 degrees.  In a small bowl, mix spiced sugar ingredients.  Unwrap and cut dough crosswise into 1/4 in. slices; press cookies into sugar mixture to coat both sides or sprinkle sugar over cookies.

4. Place 2 inches apart on greased baking sheets.  Bake 7-9 minutes or until edges are golden.  Cool on pans 2 minutes.  Remove to wire racks to cool.

FREEZE OPTION  Freeze wrapped logs in a resealable plastic freezer bag.  To use, unwrap frozen logs and cut into slices.  If necessary, let dough stand a few minutes at room temperature before cutting.  Bake as directed.

To Wrap for gifts:
Center your plastic-wrapped dough roll on lightweight craft or wrapping paper.
Secure the paper around the dough roll with tape.  Tie a yarn or bakers string bow at each end.
Wrap scrapbook paper around the roll, securing the back with tape.  Place a doily on top and secure with tape.
Write cookie  directs on a black sticker label and stick it on.
Spoon spiced sugar into a clean baby-food jar, screw on lid and tie up with a ribbon. Secure a tag to the ribbon with bakers twine.

Per Cookie:  84 cal., 3 g fa 14 mg chol., 68 mg sodium, 13 g car., trace fiber, 1 g pro.

Taste of Home December 2014 pg. 14  Jenni Sharp