So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.
I though it would be able to post these faster, but I have really fallen behind. I’m trying though!
So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.
- 1 cup (184g) shortening
- 1 1/2 cups (298g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups Flour
- Cinnamon Sugar
- Preheat the oven to 400°F.
- Lightly grease (or line with parchment) two baking sheets.
- In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
- Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
- Beat in the vanilla, cream of tartar, baking soda and salt.
- Then add the flour, mixing slowly until combined.
- Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
- Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
- Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
- Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
- Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
- Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.
These were delicious and a perfect addition to our tea time.
For more from The Magician’s Nephew Tea Party/Book Club, go to Prosciutto Wrapped Asparagus
For more recipes, go to Cranberry Chai Scones
For more pie recipes, go to Jane Austen Birthday Party Menu, Plus How to Dip Cookies in Chocolate, and a Sugar Cookie Recipe
For more tea posts, go to Melt-in-Your-Mouth Buttermilk Chocolate Cookies