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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Snickerdoodles Recipe

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This recipe for Snickerdoodles is from Berta's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. shortening
½ c. butter or margarine, softened
1½ c. sugar
2 eggs
2 ¾ c. flour (measure by “dipping” method)
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 T. sugar
2 tsp. cinnamon
Directions:
Directions:
Heat oven to 400º. Mix shortening, 1½ c. sugar, eggs thoroughly. Blend flour, cream of tartar, baking soda, and salt. Stir into the shortening mixture. Shape dough into 1” balls. Roll the balls into a mixture of 2T. sugar and the cinnamon. Place 2” apart on ungreased baking sheet. Bake 8-10 minutes. They puff up at first, but flatten out.
Number Of Servings:
Number Of Servings:
6 dozen
Personal Notes:
Personal Notes:
Did you know that there were “methods” of measuring flour? I didn’t! I googled it, and now know that there are two ways to measure flour...dipping...and spooning. The dipping method is also called “dip and sweep”. So to do this method, you stick a measuring cup in the bag, scoop out the flour, overfilling the measuring cup. You then take the flat side of a butter knife to level the flour across the measuring cup. Who knew!!

 

 

 

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