If I had to choose the one cookie recipe that I think would please everybody, it would be Snickerdoodles. Soft, buttery, and covered in sugar and cinnamon.
No worries about someone who doesn’t like chocolate, or those who may have a tree nut allergy. These are great with coffee, tea, warm cider, on winter days, on warm days, well they are great no matter when or how you serve them.
Snickerdoodles are one cookie you can bet will always be on my Christmas cookie gift platters.
Over the years I have searched for a cookie from my childhood. It would help if I could remember the name of the cookie, but alas, all I can remember is the name of the bakery they came from, Myers Bakery.
My dad used to take me there and his dad used to take him there, that’s how long the bakery was around. It opened in 1905. It lasted at least 90 years…… but you know the story of my life, the bakery closed.
The cookies were soft, long, brown and had slivered almonds in them, but no almond flavoring, which I think tastes likes cherries anyway. Not chocolate brown, and they were not molasses cookie brown. Nor were they spiced like a gingerbread or windmill cookie. They were almost like a peanut butter cookie, but without peanut butter. They are not honey cookies, been there, done that, even bought the t-shirt.