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Snickerdoodles

It’s that time of year, so I’m starting to bake cookies again. This happens to be the recipe for my favorite cookies.

Snickerdoodles

This recipe is from Betty Crocker’s Cookie Book, Facsimile Edition 2002, page 23.

1 cup shortening (part butter or margarine) 2 tsp. cream of tartar
1 ½ cups sugar 1 tsp. soda
2 eggs ¼ tsp. salt
2 ¾ cups Gold Medal Flour 2 tbsp. sugar
2 tsp. cinnamon

Heat oven to 400o (mod. Hot). Mix shortening, 1 ½ cups sugar, and eggs thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend flour, cream of tartar, soda, and salt; stir in. Shape dough in 1” balls. Roll in a mixture of 2 tbsp. sugar and cinnamon. Place 2” apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, then flatten out. Makes 6 doz. Cookies.

Note: If you use Gold Medal Self-Rising Flour, omit cream of tartar, soda, and salt.

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This entry was posted on Friday, December 18th, 2009 at 12:53 pm and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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