Vanilla Pudding Snickerdoodles

Yesterday I did something sneaky and deceptive.  But I had to y'all.  I'm forced into these situations.  As I was baking these Vanilla Pudding Snickerdoodles, I really needed to taste test one.  I have to make sure my recipes don't suck.  But Princess P has learned when the stand mixer comes out, something she likes to eat is getting made.  And when the timer goes off on the microwave that means "It's done mommy, it's done!!"  She is all up in the business in the kitchen when I'm baking.  She's not missing nothing.

But I didn't really want her to have a cookie at 10:30 in the morning.  She hadn't really had breakfast, giving her a cookie just didn't seem like the right mother decision.  So I got crafty.  In a moment when she wasn't paying attention to me, I grabbed a cookie, hid it in my palm behind my phone {thank you Apple for making somewhat larger phones that are great for hiding things} and dashed into the bathroom before she could follow after me!

So, yeah.  That's me.  Hiding out from an almost 3 year old.  In my bathroom.  Eatin' a cookie. 

I'm awesome. 

But so are the cookies so it was worth it.

VANILLA PUDDING SNICKERDOODLES

YIELD: 4-5 dozen cookies

 

INGREDIENTS:

• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 package (3.5 ounces) instant vanilla pudding & pie filling
• 2 cups flour
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1 & 1/2 teaspoons ground cinnamon

COOKING DIRECTIONS:

1. Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper and set aside.
2. In a large bowl in your stand mixer, cream the butter, shortening and both sugars until light and fluffy. Beat in the egg, vanilla and dry pudding mix.
3. In a separate bowl combine the flour, cream of tartar and baking soda; gradually add the dry ingredients to the creamed mixture and beat until just combined.
4. In a small bowl, combine the remaining 1/4 cup of sugar & the cinnamon.
5. Roll the dough into 1/2 tablespoon sized balls. Toss the balls into the cinnamon sugar mixture until well coated & then place the dough onto the prepared baking sheets.
6. Bake for 10 minutes. Remove from the oven and let cool completely on a wire rack.

RECIPE INSPIRED BY: a sweet baker

 

 

SOMEONE, ANYONE, PLEASE TELL ME I'M NOT THE ONLY ONE WHO HIDES OUT IN THE BATHROOM!?!