Good-bye September, Hello October!

Well, I'd say fall is officially here! And oh, it's just lovely. ;) Last month when I said that I was ready for sweatshirt weather all those other wonderful fall-ish things..... yeeeeaaah, it was like 80 degrees when I wrote that. Ha!

Either way, September was full of starting music and dance classes, family pictures, squash soup, cutting both of my babies curls off, crafts, a half-marathon, a big fight, an art festival, our favorite shows back on TV, cutting molars, and much more. Fun!

And since we were stuck inside all day, we made these Snickerdoodles this afternoon. :)

Snickerdoodles

1 cup butter

1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat the oven to 375 degrees F. Grease cookie sheets.

In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.

In a small ziploc bag, mix together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.