What’s For Dinner?
(First star is lowest, fourth star is highest)
In the Kitchen With . . . Lisa Mount, Atlanta
Nominated by friend P.J. Skillman Price: "Lisa became a fabulous chef when she quit work to stay home with Zach seven years ago. She started cooking out of cookbooks and experimented with all the recipes. She is great at making food taste delicious and trying to incorporate a healthy flair, as well. She also loves to bake. She and I have an annual Christmas 'bakefest' where we spend an entire day baking tons of cookies and breads."
Hands on time: 25 minutes Total time: 45 minutes Serves: 56
1/2 cup (1 stick) butter, room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons cinnamon
In a small bowl, combine remaining 2 tablespoons sugar with the cinnamon. Roll cookie dough into 1-inch balls, then roll in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets and bake for 9 to 10 minutes, until cookies are crackled but no longer gooey in the center (do not let the edges brown). Transfer cookies to wire cooling racks with a metal spatula.
Lisa Mount has mastered the art of the Snickerdoodle, and she says that Land O'Lakes butter and White Lily flour yield the best results.