Have you eaten any snickerdoodles lately? I know…….We haven’t either. They are kind of a throw back cookie that you just don’t hear about that often. I baked up two batches of snickerdoodles this week, and we thought you might like the recipe we always use. We got it from here. Snickerdoodles are great because they have a nice cozy autumn taste from the cinnamon, but yet they are a great Christmas cookie, too. They freeze really well, and you can go from flour to finished cookies in under an hour.
- 1 cup shortening (part butter or margarine)
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 tablespoon sugar
- 2 teaspoon cinnamon
- Heat oven to 400.
- Mix shortening, 1/1/2 cups sugar, and eggs thoroughly.
- In a separate bowl, mix flour, cream of tartar, soda, and salt.
- Stir in egg mixture and mix till all is combined.
- Shape dough into 1 inch balls.
- Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
- Bake 8 to 10 minutes or until done.
- The cookies puff up at first and then flatten out.
- Makes 2 to 3 dozen, depending on size.
Okay, folks. That’s a wrap for this week. We are off to celebrate Grandma’s 90th with the entire family. Can’t wait for that. Be sure to check out our selections tomorrow.
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