"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Giant Snickerdoodle Cookies Recipe

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This recipe for Giant Snickerdoodle Cookies, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Traci White
Added: Saturday, May 3, 2008


4 1/2 c all purpose flour
2 t baking powder
1 t baking soda
3/4 t salt
1 1/4 c shortening
2 c sugar
2 eggs
1 1/2 t vanilla
1/2 t lemon extract or 1 t lemon zest
1 c buttermilk
1/2 c sugar
2 T cinnamon

In a bowl, stir together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add the 2 cups of sugar. Beat mixture until combined, scraping sides of bowl.

Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or zest.

Add dry ingredients and buttermilk alternately to creamed mixture, scraping sides of bowl. Cover and chill for at least 4 hours.

Preheat oven to 375. Lightly grease cookie sheets - do not skip this step or cookies WILL stick.

For each cookie, use a 1/4 c measure to scoop out dough. Mix together the remaining sugar and cinnamon. Roll each dough ball in the sugar and cinnamon. Place 3 inches apart on cookie sheet. Dip a drinking glass with a flat bottom in the sugar mixture and use to press on each dough ball to flatten gently.

Bake cookies 12 to 14 minutes or until bottoms are a light gold. Do not over bake.




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