"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

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Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Ethel Nichols Peters
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
2 eggs, well beaten

1/2 cup sugar and 2 tsp cinnamon (or more if you like), to roll your cookies in before baking.
Directions:
Directions:
Measure and sift flour, baking powder and salt. Set aside. In separate bowl, cream butter, shortening
and gradually add sugar, beating until mixture is light and fluffy. Add beaten eggs and mix well.
Gradually add dry ingredients and mix well. Chill in refrigerator for 1 hour. Mold into balls using a
teaspoon of dough for each cookie. Coat each ball by rolling it in the cinnamon and sugar mixture.
Place 2" apart on ungreased cookie sheet.
Preheat oven to 400º F and bake for about 10 minutes.

These are crisp and need to be stored in a sealed container.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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