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Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from ANGEL FOOD, 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!



For the Cinnamon Sugar Coating:
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

For the Cookies:
1 cup shortening
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
2 teaspoons cream of tartar

Heat the oven to 400 F.
1. Lightly grease baking sheets or line them with parchment paper.
2, In a shallow bowl or pie plate, combine 1 tablespoon of granulated sugar and the cinnamon; set aside.
3. In a mixing bowl with an electric mixer, beat the shortening until it is smooth and creamy. Gradually beat in 1 1/2 cups sugar. Continue to beat for about 2 minutes, or until the mixture is light and fluffy. Add eggs; beat well. Stir in the vanilla extract.
4. In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.
5. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
6. Arrange the cookies 2 inches apart on the prepared baking sheets.
7. Bake the snickerdoodles in the preheated oven for about 6 minutes, or until lightly browned.
8. Remove the warm cookies to wire racks to cool.

Personal Notes:
Personal Notes:
Jordyn went to a cooking camp around age 10 and learned to make snickerdoodles. We made the cookies for years after, but discovered we had lost the recipe several years ago. This is the closest recipe to the original that I have been able to find.




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