"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 DROPS Recipe

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This recipe for SNICKERDOODLE DROPS, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1c softened butter
3/4 c firmly packed brown sugar
3/4 c plus 1 tbsp sugar, divided
2 eggs
1 3/4 c flour
2 c quaker oats
2 tsp cinnamon
1 tsp soda
1/2 tsp salt (optional)

Directions:
Directions:
Heat oven to 375. Grease cookie sheet. In large bowl, beat together butter, sugars until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, cinnamon, soda and salt. Add to sugar mixture; mix well.

Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl combine remaining tablespoon sugar and cinnamon; sprinkle lightly over each cookie. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

Number Of Servings:
Number Of Servings:
4 1/2 dozen cookies

 

 

 

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