I used this super-soft snickerdoodle recipe from The Kitchn, with a few modifications. For starters I used a stick of margarine and a stick of butter rather than 2 sticks of butter as the recipe calls for. I prefer to use margarine only because one time Nanny told me she uses margarine in her ginger cookies. I also read that margarine has a higher melting point than butter so your cookies come out puffier, and more spiraled in this case. I also didn't have nutmeg, so I used a little bit of ground ginger. It sounded tastier anyway because I think if there is nutmeg in there it might turn into a egg nog cookie (which sounds rancid).
So I mixed everything together and it was time to roll the cookies out into a sheet. I don't have a rolling pin, so I got creative with some household items. It might come as a surprise to you that a cardboard mailing tube is NOT a rolling pin. So I put all the dough on a cookie sheet and flattened it out with my hands. Then I used a trick I learned from the episode Man vs. Food: San Antonio, where he visits a breakfast food place that makes giant cinnamon rolls. The cook "makes love to the dough" by rubbing cinnamon and sugar into the dough. It all looked pretty tasty and this is the final product.
So this is going to be a multi-day adventure in snickerdoodling because the dough needs to chill overnight, then I want it to chill some more before I cut it up into circles. I will let you know about the final product.
Not much knitting has been going on here. Mainly because it is so hot and I just can't get motivated to hold any nice wooly yarns. But I do have a baby blanket WIP made out of some extra yarn I have laying around. I really should pick up a new baby hat ASAP though since my cousin Denise is about to have a baby shower this weekend for her baby girl. Check out this precious picture of Ellie in her latest hat I made her!
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