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Sunday, November 18, 2012

White Chocolate Snickerdoodles

Our church is having a little shin dig including dinner and dessert and I signed up to bring a tasty treat. I knew I didn't want to make anything pumpkiny or too fall-ish since I'm sure that's what everyone else would be bringing. I wanted something a little bit unexpected... 
That's when I knew I had to make snickerdoodles! Snickerdooles...unexpected?!?!... you say!? Well not generally but with a simple little addition they will be! Whats not to love about snickerdoodles. They are so buttery and smooth and the warmth of the cinnamon throws them over the edge. Well, I'm about to twice throw them over the edge cause these snickerdoodles are packed with white chocolate chips. It is a shockingly sinful surprise with each bite.

White Chocolate Snickerdoodles
1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 1/2 cups white chocolate
3 Tbl sugar
3 tsp cinnamon

Preheat your oven to 350 degrees. Beat butter, eggs and 1 1/2 cups sugar together. In a separate bowl whisk together flour, cream of tartar, baking soda and salt. Beat dry ingredients into butter mixture. Stir in white chocolate chips. Chill your dough and 2 ungreesed cookie sheets in the refrigerator for 30 minutes before baking or 15 minutes in freezer. While dough is chilling combine 3 Tbl sugar and 3 tsp cinnamon. Take dough out of refrigerator and grab LARGE Tbls to make your cookie; roll into a ball. Roll the dough into the sugar cinnamon mixture and place on chilled baking sheet. Bake cookies for 10 minutes; letting cool on pan before removing. 
While first batch is cooling prepare another batch on second chilled baking sheet. Continue this process until you have used up all of the dough.

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