"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allrecipes.com
Added: Friday, February 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
teaspoon salt
cup butter, soft
cup shortening, soft
1 cups sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoon sugar
2 teaspoons cinnamon

Directions:
Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside. In a large bowl, cream together butter and shortening, gradually adding the sugar until mixture is fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed until a dough is formed.
In a small bowl, combine sugar and cinnamon. Roll 1-inch balls of dough in the mixture and place on baking sheet. Cookies will spread, so leave about 2-inches between cookies. Bake for 8-10 minutes, until set. Remove to a wire cooling rack immediately. Store in an airtight container when cool.

Number Of Servings:
Number Of Servings:
48

 

 

 

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