Have you ever had a snickerdoodle? They are slightly tangy cookies covered in cinnamon and sugar. They have crackly tops and are excellent fresh out of the oven.
Convinced yet?
This is the first recipe which I photographed in the temporary kitchen of EHC. We sold our house before ours was finished being built; thus, we are in temporary hosing. I love the lighting situation, as there are two large windows with southern and western light, and I can control it through the mini-blinds! Makes my life much easier.
To the recipe… gallery style! Remember that you can click on any image to enlarge it.
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- Yummy!
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- After cooling.
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- They will be puffy when you take them out.
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- Place a few inches apart on a baking sheet.
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- Roll each in cinnamon sugar.
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- Mix together sugar and cinnamon for the topping.
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- Shape the dough from the scoop into a ball.
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- I use a scoop to get cookies of uniform size.
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- Place in a reusable container and refrigerate awhile.
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- Now, we’ve got dough!
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- Mix in the remaining ingredients.
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- It will be runny at this point.
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- Add in the eggs.
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- Beat the shortening and sugar together.
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- Gather ’round the ingredients.
Enjoy!
Snickerdoodles
From my mother’s recipe file
1 cup shortening
1 1/2 cups sugar
2 3/4 cups flour
1/4 teaspoon salt
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
Heat oven to 375 degrees F. Mix shortening, sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt; stir into egg mixture. Chill in refrigerator. Shape dough into 1 inch balls and roll in a mixture of 2 teaspoons cinnamon and 3 tablespoons sugar. Bake on an ungreased baking sheet for 8 to 10 minutes. Cookies will be slightly puffy. Cool on sheet at least 2 minutes before removing to wire racks to cool.
Makes ~3 1/2 dozen.
