Maybe I should go to the doctor, too

There's definitely something mis-wired with my brain.

When I saw this new product at Trader Joe's, I didn't think:
"Gee, I bet that would be good in a cup of coffee."

I thought:
"Gee, I bet that would be good on Snickerdoodles."

I am an idiot savant.  It was friggin' great on Snickerdoodles*.

Trader Joe's New Sugar Shaker Snickerdoodles
In addition to the snazzy new flavor, this update to our standard recipe includes the handy "slice and bake" method for making your cookies ahead of time, and baking them fresh when you want them.  Very Trader Joe's of me.

For the cookies:
1/2 c. (1 stick) butter, softened
1/4 c. cream cheese, softened
1/4 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

For the coating:
Generous 1 Tbs. of Trader Joe's new Coffee/Chocolate/Sugar shaker mix, ground
1 Tbs. cinnamon
1/3 c. sugar

In a large mixing bowl, beat together the butter, cream cheese and shortening with an electric mixer until light and fluffy.   Add sugar, and mix well to combine.  Add eggs and vanilla, and mix again.  In a smaller bowl, whisk together the flour, cream of tartar, baking soda and salt, then add slowly to the butter mixture, blending until combined.

Spoon 1/2 of dough out onto a sheet of wax paper, and form into a log, about 2 inches in diameter.   Dough will be soft, so work gently.  Roll the log up into the paper, then repeat with remaining dough.  Twist ends of paper to seal, then refrigerate for at least 1 hour, or as long as a few days.

Preheat oven to 375.   Combine coating ingredients in a small bowl with a spoon or small whisk, and set aside.  Remove dough from fridge, and slice into rounds, just under 1/2 inch thick.   Toss each round of dough into the coating mixture, turning over to make sure all sides are well covered, and pressing gently with your fingers if you need to help the sugar stick.  Place coated cookies about 2 inches apart on a parchment or silpat covered baking sheet.

Bake for 8-10 minutes, or until edges are just turning light golden brown. Do not over bake!  Remove to cooling rack, and serve.

Click to print this recipe!

* Or sprinkled on anything from vanilla ice cream to buttered toast.  It was also a big hit with the bread baking class.