"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

SNICKERDOODLES Recipe

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This recipe for SNICKERDOODLES, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AUNT LOIS POTEET
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c shortening
1 1/2 c white sugar
2 eggs
2 3/4 c sifted all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
TOPPING
1/4 c white sugar
2 teaspoons ground cinnamon

Directions:
Directions:
Preheat the oven to 375║. Lightly spray Pamę onto cookie sheets. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until well blended. In a small shallow bowl, stir together the topping. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Do not overbake! Cool on wire racks.

 

 

 

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