Snickerdoodles

An excerpt from Betty Crocker's Cooky Book, copyright 1963, first edition.

SNICKERDOODLES
The recipe for this delicious "family cooky" came to us from Mrs. Ronald Anfinson, Benson, Minnesota.

1 cup shortening (part butter or margarine)
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Heat oven to 400F (mod. hot). Mix shortening, 1 1/2 cups sugar, and eggs thoroughly. Measure flour by dipping method or sifting. Blend flour, cream of tartar, soda, salt; stir in. Shape dough in 1" balls. Roll in mixture of 2 tbsp. sugar and cinnamon. Place 2" apart on ungreased baking sheet. Bake 8 to 10 min. These cookies puff up at first, then flatten out. Makes 6 doz. cookies.





Today was the second time Zola and I made snickerdoodles. These cookies are absolutely fabulous, I do not lie. If you have a mixer I highly suggest making a batch right now, unless you have to run to the store in this sub zero weather to pick up ingredients. It is super easy! For shortening I use part butter part Crisco, but for those more health conscious you could use all margarine, as long as it is OK for baking. We have been using 2 tbsp. of cinnamon not 2 tsp. This was by accident and our cookies may be more cinnamony than most, but they are SUPER YUMMY. I must make mine 1.5" balls because I make about 3.5 dozen, not 6. Just goes to show you how our portion sizes have changed since 1963.

Zadie was being super silly walking around this morning with the strainer on her head. She even managed to chew on it while she walked around. She really likes turning the TV on/off ad nauseum. Notice it is in the ON position in the video.