Wednesday, March 23, 2011


I have been making Snickerdoodles for as long as I can remember.  Then one day I made them and they were so hard, we would bang them on the counter and they still wouldn't break.  It made for a fun night of playing around with hard cookies, but I kind of lost my passion to make them after that.  Just recently I started making them again.  This batch was my best ever.  I didn't realize until just now, that when I made them, I forgot the shortening.  The joys of Pregnancy brain!  Anyway, If you like them to look like this, leave the shortening out and add just a tad less flour. If you like them a little flatter and gooeyer (ha, is that a word?) then add in the shortening.  Either way, yummy!  By the way, this recipe comes from my aunt. She is a fabulous cookie maker. I've got a few of her recipes to share in the future.

1 ½ C. sugar
½ C. butter or margarine
½ C. shortening (I left this out)
2 eggs
2 ¾ C. all-purpose flour (you could do a little less (like 1/4 cup at most) if you decide to leave out the shortening.)
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
3 Tsp cinnamon

Heat oven to 400 Degrees. Mix 1 ½ Cups sugar, margarine, shortening and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoons into balls. Mix remaining sugar and cinnamon; roll balls in mixture. Place about 2 inches apart on baking sheet. Bake until set, 8-10 min. Immediately remove from cookie sheet. Makes about 6 dozen.