Snickerdoodles

This Snickerdoodle recipe is dynamite. If you don't believe me, let me know and I will send you a dozen or so. You'll love them.

Cookies:
1 cup margarine, room temperature
1-1/3 cup sugar
2 eggs
3 cups all-purpose flour
1-1/2 teaspoon cream of tartar
1 teaspoon baking soda
pinch of salt

Cinnamon sugar coating:
2 tablespoons sugar
1-1/2 teaspoon ground cinnamon

prepare cinnamon sugar coating; set aside. Preheat oven to 375. In a large bowl, beat together margarine, sugar, and eggs until fluffy. Add flour, cream of tartar, baking soda, and salt, beating until blended. Shape into 1-1/2 inch balls. Roll balls in cinnamon sugar coating. Place on cookie sheets. Bake 8 minutes or until golden. Don't overcook these suckers or they'll be hard and crunchy and no good. Remove from cookie sheets; cool on rack. Enjoy with a cold glass of milk.

Cat Head Biscuits

I know weird name, but they are called this because they are as big as a cat head. One of my favorite restaurants here, Hash House a Go Go, has these killer buttermilk biscuits that they bring out before your meal. They are huge, warm, and drizzled with melted butter and honey. Honestly, they are divine! So imagine my excitement when I opened this month's Cook's Country {fabulous magazine} and saw this recipe for Cat Head Biscuits. And they were crazy good, I may even say just as good as the Hash House ones! So rearrange your menu and make these suckers soon!

1 1/2 cup all purpose flour

1 1/2 cup cake flour {they have a very long explanation why, just make sure you use both!}

1 tbs baking powder

1/2 tsp baking soda

1 tsp salt

8 tablespoons unsalted butter cut into 1/2 inch pieces and softened

4 tablespoons vegetable shortening cut into 1/2 inch pieces
1 1/4 cup buttermilk

Adjust the oven rack to upper-middle position and heat oven to 425 degrees. Grease 9 inch cake pan.

Combine flours, baking powder, baking soda and salt in a large bowl. Rub butter and shortening into flour until mixture resembles coarse meal. Stir in buttermilk until combined.

Use a 1/2 cup measure or a large spring loaded ice cream scoop to transfer 6 heaping portions of dough into the prepared pan. 5 on the outside and 1 in the middle.

Bake until puffed and golden brown 20-25 minutes. Cook in pan for 10 minutes then transfer to wire rack.

**I hate to buy buttermilk, you have to buy the huge thing of it and only use about 1 cup. So I have been using the SACO cultured buttermilk blend that you can find in the baking isle and it works wonderfully! I really can't tell the difference and it is really easy to use.