Can you believe that of all the years I have been baking I have NEVER made a snickerdoodle? Isn't that craziness?! It is such a traditional cookie, but I've just never been inspired to make them. That all changed this week when I stumbled upon this special recipe saved on my computer that I had completely forgotten about. It is a wonderfully soft snickerdoodle, no crunchy flat hockey puck cookies here! And the secret is all in the chilling process, so whatever you do don't even think about skipping that step!! You really must try them, they make your house smell so delicious, cinnamon almost makes me have a warm feeling.

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, room temp
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 tbsp sugar
1 tbsp cinnamon

Preheat oven to 350 degrees, and line a baking sheet with parchment paper, place in refrigerator to chill. Mix together flour, cream of tartar, baking soda and salt in a large bowl and set aside. In an electric mixer (with the paddle attachment) cream the butter and sugar until fluffy. Add one egg at a time, combining well after each addition. Beat in vanilla. Gradually stir in flour mixture at a low speed until completely blended. Chill the dough for at least 30 minutes (do not skip this step, it helps the cookies keep their beautiful shape). While the dough is chilling in a small bowl combine the 3 tbsp of sugar and 1 tbsp cinnamon. Scoop about 1-inch balls of dough and roll in the cinnamon sugar mixture. Bake for 10 minutes. Make sure to chill baking sheets and dough between batches.
Lemon Heavens are the perfect mix of sinfully delicious melt in your mouth cheesecake, with a hint of smooth white chocolate, and just enough citrus to tickle the tongue! Topped with white chocolate curls and arranged on a elegant cake stand, makes this presentation a winner for any party. And their mini size allows for easy handling so guests are free to grab one or two, while still being able to socialize. But don’t let there size foul you, from the first bite to the last these lemon sensations will tantalize your taste buds, leaving you more then satisfied.

1 cup graham cracker crumbs
3 tbsp butter
2 tbsp sugar

2 (8oz) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
3 squares premium white baking chocolate, melted and cooled slightly
1/4 cup lemon curd mixed into batter
1/3 cup lemon curd warmed to spread on top

Preheat oven to 325°F. Mix Crust ingredients, press evenly into bottoms of 12 (2-1/2-inch) paper-lined muffin cups. Bake 7 min.Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Spoon batter evenly into prepared cups, filling each two-thirds full. Bake 25 min or until centers are almost set. Cool completely. Warm lemon curd to spread on top. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.