Saturday, November 5, 2011


 Yummy!  On of my all-time favorite cookies is the Snickerdoodle!  I will put cinnamon and sugar on anything I can get away with.  This recipe comes from my a stash of my grandma's handwritten recipes so I knew I HAD to try it!  So glad I did.  These were delicious!  Mine baked into a nice crunchy cookie (soft when still warm), but you can refrigerate the dough if you want for a few hours and cook for a shorter time to achieve a softer cookie. 
This recipe made about 4 dozen cookies and they were very easy and quick to make.   Here's what you'll need:

*Recipe from Betty Hall (Grandma)
1 cup shortening
1 1/2 cups sugar 
2 eggs
2 3/4 cup flour
1 teaspoon cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
2 additional tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 400 degrees F.  Cream together the shortening and 1 1/2 cups of sugar until well mixed.
 Beat in the 2 eggs.
 In a separate bowl, mix together the flour, cream of tarter, baking soda and salt.
 About a cup at a time stir or beat the flour into the egg mixture.
 Blend until all flour has been incorporated.  If desired, cover and refrigerate at least 2 hours before proceeding if looking for a softer cookie.  Otherwise just move on.
 In a small bowl, mix the 2 tablespoons of sugar with the cinnamon.  Roll dough into 1 to 1 1/2 inch balls and roll in the cinnamon mixture to coat.
 Place on an ungreased baking sheet.
 Bake in a 400 degree oven for 8 to 10 minutes.  10-12 minutes will give you a crunchier cookie.  Cool on pan 1-2 minutes, and move to a cooling rack.  
 Enjoy!  Makes about 4 dozen.

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