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Snickerdoodle Cookies (Lois Edwards Westervelt) Recipe

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This recipe for Snickerdoodle Cookies (Lois Edwards Westervelt), by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie (Westervelt) Gerwick
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. shortening
1/2 c. butter
1-1/2 c. sugar
2 eggs
1 tsp. vanilla
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2-3/4 c. flour


Topping:
2 T. sugar
2 tsp. cinnamon

Directions:
Directions:
Preheat oven to 375. Cream together butter, shortening, 1 1/2 cups sugar, eggs and vanilla. Add the cream of tartar, soda and salt, then blend in the flour. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon in a small bowl. Roll balls of dough in sugar-cinnamon mixture. Spray baking sheet with Pam. Place 2 inches apart on baking sheets. Bake 8-9 minutes, or until set but not too hard. Remove immediately from baking sheets.

For a chewy melt in your mouth cookie bake 7 minutes.
For a crispier cookie bake 8 to 9 minutes.

Store cookies in a sealed container with a slice of bread to keep them soft.

Number Of Servings:
Number Of Servings:
3 doz. cookies
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Grandma Lois's recipe makes a crunchy Snickerdoodle.

When I make it - I substitute 1/2 cup shortening with 1/2 cup butter, and add 1 tsp. vanilla, then bake for only 7 to 7-1/2 minutes. This makes a soft melt in your mouth cookie. Lisa (Sowers) Karase

 

 

 

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