"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Snickerdoodles Recipe

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

Melissa Martin
Added: Thursday, November 27, 2008


1/2 cup butter (softened)
1/2 cup Crisco butter shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degree. Mix sugar and shortening in a
large bowl, until well blended. Then add eggs, mix well,
and then vanilla. In another bowl, mix all dry ingredients.
Now add dry ingredients into shortening mixture. Mix very well.
Refrigerate dough for about 1 hour, this makes it easier to
roll and work with.
Mix together 2 tablespoons sugar and 1 teaspoon cinnamon
in a small bowl.
Roll dough into small balls, one at a time, and then roll
them in the cinnamon sugar mixture until well coated. Place on
an ungreased cookie sheet. Bake for 10−12 min. They will look
uncooked as they will not turn brown, and will complete
cooking as they cool.




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