But they’re worth it because they’re DeathbedFood!
Betty Crocker’s snickerdoodles recipe kicked my butt this morning. I spent four hours making little dough balls and rolling them in cinnamon sugar. But it was worth every ounce of effort because I have a penchant for snickerdoodle cookies.
Perhaps it’s the name “snicker” which just sounds edgy and rebellious. More likely is the cinnamon and sugar coating.
Throughout my childhood, cinnamon sugar toast was my go-to staple. I’d keep my own cinnamon sugar mix in a jar and pour it liberally over margarine-laden Home Pride wheat toast. With skim milk, it was the perfect DeathbedFood treat to have when my parents’ bridge friends came over and they banished me to the den to watch Love Boat and Fantasy Island.
Cinnamon and sugar is also key to one of my newest DeathbedFoods: bombolinos which are Italian pastry donut balls. I’ve written about my desperate need for bombolinos and also their distant cousins Betty Crocker’s French Breakfast Puffs.
My love affair with cinnamon has survived many decades now. And since I found out that the spice is a power food that may help prevent heart disease, cancer, diabetes and more, I plan to keep it handy for the duration.
Health tip: if you’re buying cinnamon, make sure you get Ceylon cinnamon rather than the more commonly available Cassia cinnamon.
Betty says there’s another secret to a good snickerdoodle:
What makes snickerdoodles so, well, snickerdoodley? Its distinctive crackling and cinnamon-sugar topping make it a standout cookie treat. Don’t forget to include CREAM OF TARTAR on your grocery shopping list when you’re planning to bake snickerdoodle cookies. Along with baking soda, it’s the secret to the cookie’s leavening.