The Invermere Bakery’s Snicker Doodle Cookies

by Suzanne Heron.

1 cup butter (room temperature)

1 ½ cups granulated sugar –  whip together with butter

2 Eggs – add 1 egg at the time and mix with butter mixture

¼ teaspoon salt

1 teaspoon pure vanilla

½ teaspoon lemon juice –  add to butter mixture

 

2 ¾ cups all purpose flour

2 teaspoons baking powder  – mix together and add to butter mixture

Blend until dough is smooth

Roll dough balls in a mixture of 1/3 cup granulated sugar and 2 teaspoons ground cinnamon

Bake at 400F for 8-10 min

Sabina Rodgers, Quality Bakery, 1305 7th AVE, Invermere, 250-342-9913. “We send our chocolate truffles all over the world!”