Snickerdoodles
1 cup soft shortening (or butter)
1-½ cup sugar
2 eggs
2-¾ cups sifted flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Pre-heat oven to 400 degrees. Cream shortening (or butter) and sugar together until well blended. Add eggs, mixing well. Sift dry ingredients together into a bowl. Add dry ingredients to the creamed mixture, blending well. Roll into balls the size of small walnuts. Roll in a mixture of 2 Tbsp of sugar and 2 tsp of cinnamon. Place about 2” apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees until lightly browned, but still soft. These cookies puff up at first, then flatten out with crinkled tops. Makes about 5 ½ dozen cookies.
Note: This recipe, along with cookies, was given to my wife and I in a new cookie jar for a wedding present in 1955. This is my all-time favorite cookie. The gift was from Carol and Al Walters.
1 cup soft shortening (or butter)
1-½ cup sugar
2 eggs
2-¾ cups sifted flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
Pre-heat oven to 400 degrees. Cream shortening (or butter) and sugar together until well blended. Add eggs, mixing well. Sift dry ingredients together into a bowl. Add dry ingredients to the creamed mixture, blending well. Roll into balls the size of small walnuts. Roll in a mixture of 2 Tbsp of sugar and 2 tsp of cinnamon. Place about 2” apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees until lightly browned, but still soft. These cookies puff up at first, then flatten out with crinkled tops. Makes about 5 ½ dozen cookies.
Note: This recipe, along with cookies, was given to my wife and I in a new cookie jar for a wedding present in 1955. This is my all-time favorite cookie. The gift was from Carol and Al Walters.
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