Cookies, Candy & Desserts |
|
Snickerdoodles - 1996
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
Cinnamon and sugar mixture
PREPARATION
Cream shortening and sugar. Add eggs, one at time, and beat well. Stir in dry ingredients. Put in icebox for 2 1/2 to 3 hours. Roll into balls, roll in cinnamon and sugar mixture, and place on ungreased cookie sheet 2 inches apart. Bake 12 to 15 minutes at 350.
Don't laugh at the name -- these are some seriously tasty treats!
Note: Grandma's original recipe called for 1 cup shortening, but Joan prefers to use butter.
- 1 cup shortening or butter
- 1 ½ cups sugar
- 2 eggs
- 2¾ cups flour -- sifted
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon and sugar mixture
- 3 tablespoons sugar
- 3 teaspoons cinnamon
PREPARATION
Cream shortening and sugar. Add eggs, one at time, and beat well. Stir in dry ingredients. Put in icebox for 2 1/2 to 3 hours. Roll into balls, roll in cinnamon and sugar mixture, and place on ungreased cookie sheet 2 inches apart. Bake 12 to 15 minutes at 350.
Don't laugh at the name -- these are some seriously tasty treats!
Note: Grandma's original recipe called for 1 cup shortening, but Joan prefers to use butter.