Super Bowl SUNDAY!!

Please forgive me for not blogging Wednesday, y'all. We were soooo busy trying to get stuff taken care of since my husband was off work. However, I AM writing you today!

I don't know about y'all, but I am SUPER excited for the Super Bowl!!!

Who do you think is gonna win?

I'm not excited for the game though, particularly. Lol. I am excited for the company that we're having over. I have made SO much food!

We are having... are you ready?

Fresh Salsa

Nachos

2 Dozen Cream Cheese Stuffed Jalapeños!!!

Chicken Fried Steak

Mashed Potatoes & Gravy

Fried Cabbage

White Chocolate Chip Snickerdoodles

Can you believe how much food we will have?! The best part is, I made all of it.

Anyhow, today is Sunday. Which means, it's time for a recipe. I'm going to include the cookie that I made for the Super Bowl.

White Chocolate Chip Snickerdoodles

Ingredients:

1 1/2 cups granulated sugar

1/2 cup butter, softened

1/2 cup vegetable shortening

2 eggs

2 3/4 cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon table salt

3/4 cup white chocolate chips

1/4 cup sugar for topping

2 teaspoons ground cinnamon for topping

Instructions:

1. With your mixer, cream together sugar, butter, and shortening. Add in eggs and mix well. (I didnt have a stand mixer, so I did it by hand.. ouch! My arms are kinda sore! hehehe. )

2. In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt. (I used equal part lemon juice, because I didn't have cream of tartar.)

3. Combine the wet ingredients into the dry and mix until all the ingredients are incorporated together.

4. Stir in 3/4 cup white chocolate chips. (Pssst! Don't say anything, but I used the whole bag!)

5. Place the dough in the freezer to chill for 30 minutes. (I didn't do this either.. :\ )

6. While to dough is chilling, pre-heat your oven to 350 degrees.

7. In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.

8. Measure 1/4 cup of cookie dough and use your hands to roll it into a ball. Roll the ball around in the cinnamon sugar mixture.

9. Place the balls of cookie dough on an ungreased baking sheet. Press additional white chocolate chips onto the outside of each cookie dough ball. Be sure to leave ample room between each cookie. I was able to get about 12 cookies on each baking sheet (my cookie sheet is huge, though).

10. Bake for about 11-13 minutes. When just the edges of the cookies start to brown, you know they are done**. The middle part of each cookie is going to appear undercooked. This is what you want!

11. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely!

12. Store leftovers in an air-tight container.

** Your oven may cook differently than mine. The original recipe called for 14-16 minutes, but it didn’t take mine that long. Time your cookies to your oven.

Original recipe obtained from CenterCutCook @ http://www.centercutcook.com/white-chocolate-chip-snickerdoodle-cookies/

Let me know how you guys like them!

I had to patrol the cookie jar so my husband didn't eat them all before the company got here! LOL