Snickerdoodles #02

Yield: 48 Servings

Measure Ingredient
2¾ cup Sifted all-purpose flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Shortening (can use butter or margarine; half-softened)
1½ cup Sugar
2 Eggs
3 tablespoons Ground cinnamon
1 tablespoon Sugar

Sift together flour, cream of tartar, baking soda and salt. Work shortening in a bowl until creamy. Add the 1-½ cups sugar and beat until well blended. Add eggs and beat well. Gradually add sifted dry ingredients, mixing well after each addition. Cover and chill dough. Heat oven to 375 degrees. Grease cookie sheets lightly with unsalted shortening. Mix together cinnamon and the 1 tablespoon sugar. Roll rounded teaspoonfuls of dough into balls and roll balls in cinnamon-sugar mixture. Place balls 2 inches apart on prepared cookie sheets. Bake 8-10 minutes. Remove cookies to wire cake racks and cool. Store in closed container. Makes about 4 dozen cookies.

FROM PATRICIA NOON,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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