"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snickerdoodle Cookies Recipe

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This recipe for Snickerdoodle Cookies, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hayley Everett
Added: Thursday, October 16, 2008


1 1/2 cups of sugar
1/2 cup of margarine
1/2 cup of shortening
2 eggs
2 3/4 cups flour
2 tsp cream of tarter
1/4 tsp salt
1 tsp of baking soda
(2 Tbsp of Sugar and 2 tsp of cinnamon to roll dough in later.)

Preheat oven to 400F.
Mix 1 1/2 cups of sugar, the margarine, shortening, and eggs. Stir in flour, cream of tarter, baking soda, and salt. Shape dough by rounded teaspoonfuls into balls. Mix sugar and cinnamon. Roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet.
Bake until set. 8 to 10 minutes. Immediately remove from cookie sheet.
Hint: If cookie recipe calls for shortening, DO NOT substitute.




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