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These cookie were made as After taking a trip down memory lane.  Seriously I saw a picture of my digital frame flash on the other morning, of a trip we took to Ireland.  That was six years ago, WOW how could it have been that long ago.   We were in the beautiful Emerald Isle an we when to lunch at a great cafe in Dublin called Avoca.  There’s a great store that has woolen goods, clothes and food items.  Their cafés have great food and they really know how to treat their customer one of which was my son who happen to be 10 years old at the time.  Our server was so sweet after we finished eating he came over and took our son up to the bakery counter and let him pick what ever he wanted from behind the glass case.  Well his choice was a Snickerdoodle that was the size of a salad plate.  Needless to say he was in heaven and wanted to eat it right away but he was so full from lunch a bite was all he could manage. By the way this ten year old had Bolognese he’s never been a chicken fingers kind of kid.  He ate all his lunch ever the salad so no room for the cookie.  Well after a ride on a double decker bus through all of Dublin. And a walk in saint Stephen green and the tour a of Guinesse brewery he was ready for that cookie and it was good. Him being the sweet kid he is insisted we all eat some.  So we all enjoy the plate sized cookie,  with all parties in  agreement it was good.  So that’s why I just had to hake snicker doodles but it’s fall so pumpkins spice and sugar is the coating.  Not that the traditional cinnamon isn’t great it works just as well.

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Pumpkin Spice Snickerdoodles

Pumpkin Spice Snicker-doodles

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Yields 2 dozen

Ingredients

Cookies:

2 1/2 cups all-purpose flour
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1cup sugar
1 large eggs, room temperature
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Coating:

1/4 cup sugar
1 1/4 tablespoon cinnamon
Directions

Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
In a large bowl or mixer, cream together the butter, shortening and sugar on medium speed until light, fluffy and creamy.

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Yields 2-3 dozen

Ingredients

Cookies:

2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 large eggs, room temperature
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Coating:

1/2 cup sugar
2 tablespoon pumpkin pie spice

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Directions

Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy.
Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.
Scrape down the sides of the bowl and make sure everything is completely incorporated.
Gradually add in the dry ingredients, mixing until just combined.

In a small bowl, combine coating ingredients and toss together. Set aside.
Preheat oven to 400 F and line your baking sheets with parchment paper.
Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in pumpkin spice sugar-coating mixture.
Transfer to lined baking sheet and repeat with remaining cookies.
Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.
Remove from oven and let cool for 5-7 minutes, then transfer to wire cooling rack to finish cooling.

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A good laugh & a long sleep are the two best cures for anything ` Irish Proverb

Enjoy,

Lury

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