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Snickerdoodles Recipe

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

Contributor:  
Contributor:  
Margaret Garrett
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Crisco shortening
1 1/2 cups plus 2 T. sugar
2 eggs
2 3/4 cups sifted plain flour
2 teas. cream of tartar
1 teas. baking soda
1/2 teas. salt
2 teas. ground cinnamon

Directions:
Directions:
Preheat oven to 350. Cream shortening, 1 1/2 cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 T. sugar and cinnamon. Bake for 8 to 10 minutes on an ungreased baking sheet until lightly browned but still soft.

Number Of Servings:
Number Of Servings:
4 Dozen
Personal Notes:
Personal Notes:
These are our oldest son Jims favorite cookie. I make 3 batches at Christmas - two for sharing and here at home then one to give to him.

 

 

 

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