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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Snickerdoodles Recipe

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This recipe for Snickerdoodles is from The Glossner Family Cookbook Project, 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:  
1 cup butter (his said 1/2 cup each margarine and shortening)
1 ½ cup granulated sugar
2 eggs
2 ¾ cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tsp. granulated sugar
2 tsp. cinnamon
Directions:
Directions:
Cream butter, sugar and eggs thoroughly
In a separate bowl, combine flour, cream of tartar, baking soda and salt
Mix the dry ingredients into the creamed mixture
Refrigerate the dough for at least 15 minutes (this makes it easier to handle)
While dough chills mix together the remaining sugar and cinnamon
When ready, preheat the oven to 375º
Form the dough into balls the size of a small walnut and then roll in the cinnamon/sugar mix
Place 2 inches apart on an ungreased baking sheet.
Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point.
NOTE: you will want to watch the cookies carefully: the ideal (at least in this house) is
chewey-but-not-raw, which means that they're ready when they look puffed in the
middle and slightly brown at the edges (the tops of the cookies will form cracks)
Remove cookie sheet from oven and let cookies sit on it for another minute or two
Remove cookies to a cooling rack; cookies will flatten out as they cool.
Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
These are the only non-chocolate cookies I have ever seen cause a stampede.

 

 

 

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