Glenn Gillespie is the head chef at Edgar’s Restaurant at Good Park in Akron.
Growing up in Canton during the 1970s, Christmas was my favorite time of year, like every kid. My mother and grandmother would bake a plethora of tasty cookies, but snickerdoodles were always my favorite. During the summer months, we serve them on the Good Park Golf Course.
SNICKERDOODLES
1 cup butter
1½ cups sugar
2 eggs
1 tsp. baking soda
2 tsp. cream of tartar
½ tsp. salt
3 cups all-purpose flour
Cinnamon sugar, for rolling
Preheat oven to 400 degrees.
Cream butter and sugar until fluffy. Add eggs and mix well. Add baking soda, cream of tartar, salt and flour and mix to form dough.
Roll into 1-inch balls, roll in cinnamon sugar and place on cookie sheet. Flatten balls with bottom of a glass or measuring cup.
Bake 8 to 10 minutes until the edges just start to turn brown.
Makes 5 to 6 dozen.
