"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SNICKERDOODLES, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 28, 2009


1/2 Cup Shortening
1/2 Cup Butter
1 1/2 Cups Sugar
2 Eggs
1 Tsp. Vanilla
2 3/4 Cups Flour
2 Tsp. Cream of Tartar
1 Tsp. Soda
1/4 Tsp. Salt
2 Tbsp. Sugar
2 Tsp. Cinnamon

Cream shortening, butter and sugar. Add eggs and vanilla. Mix together the flour, cream of tartar, soda and salt. Add flour to creamed mixture, and mix until well blended.
Put the sugar and cinnamon into a bowl. Mix well.
Form the cookie dough into 1-inch balls and roll in the cinnamon sugar mixture. Place 1-inch apart on a cookie sheet.
Bake at 400 for 8-10 minutes.




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