"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

Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Knotts Ring
Added: Tuesday, August 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Mix thoroughly:
1 c soft shortening (part butter)
1 1/2 c sugar
2 eggs
Sift together and stir in:
2 3/4 c sifted flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

Directions:
Directions:
Roll into balls the size of walnuts. Roll in mixture of 2 T sugar and 2 tsp cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft. (These cookies puff up at first - then flatten out.)

Temp: 400 degrees
Time: 8 - 10 minutes

Number Of Servings:
Number Of Servings:
About 5 dozen
Personal Notes:
Personal Notes:
These are fun cookies to make with children and Amy used the recipe in Betty Crocker Cook Book (1956) as her favorite recipe. She loved making them as a little girl and shared this cookie making fun with her two boys, Greg and Randy. They are as good to eat as they are fun to make.

 

 

 

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