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ISO: ISO T & T Snickerdoodle recipe - Thanks!
- Thread starter lisainla
- Start date
In Search Of:
REC I've been using for 42 yrs is close to GailNJ's and close 2 Martha's, but differs a bit frm each
SNICKERDOODLES (Recipe was given to me by my SIL, Sue Walorski in 1967.)
1 cup shortening (part butter)--I use 1/2 cup Crisco and 1/2 cup unsalted butter
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 400 degrees F. Cream together shortening and sugar. Add eggs and mix in thoroughly.
Sift together flour, cream of tartar, soda & salt. Blend in the dry ingredients on low speed of electric mixer. Form dough into 1-inch balls. Roll balls in mixture of 2 Tbsp sugar & 2 tsp cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
NOTE: I bake cookies for 8 minutes, remove from oven and let sit on cookie sheet a few minutes to finish baking. Also, I have better luck with these cookies when I chill the dough thoroughly before rolling and baking. Yield is about 65 cookies using a number 67 ice cream scoop. Wigs
SNICKERDOODLES (Recipe was given to me by my SIL, Sue Walorski in 1967.)
1 cup shortening (part butter)--I use 1/2 cup Crisco and 1/2 cup unsalted butter
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 400 degrees F. Cream together shortening and sugar. Add eggs and mix in thoroughly.
Sift together flour, cream of tartar, soda & salt. Blend in the dry ingredients on low speed of electric mixer. Form dough into 1-inch balls. Roll balls in mixture of 2 Tbsp sugar & 2 tsp cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
NOTE: I bake cookies for 8 minutes, remove from oven and let sit on cookie sheet a few minutes to finish baking. Also, I have better luck with these cookies when I chill the dough thoroughly before rolling and baking. Yield is about 65 cookies using a number 67 ice cream scoop. Wigs
From my 1950 BETTY CROCKER PICTURE COOKBOOK, this is the Snickerdoodle REC==>
Snickerdoodles
Fun to say . . . to sniff . . . to eat!
Pat Roth of our Staff said, "It's one of my happy childhood memories. My mother would be baking when we came home from school, and we would have Snickerdoodles hot out of the oven with a glass of cold milk."
Mix together thoroughly . . .
1 cup soft shortening
1-1/2 cups sugar
2 eggs
Sift together and stir in . . .
2-3/4 cups sifted GOLD MEDAL Flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts. Roll balls in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased baking sheet. Bake until lightly browned . . . but still soft. (These cookies puff up at first . . . then flatten out with crinkled tops.)
Temperature: 400 degrees F (mod. hot oven).
Time: Bake 8 to 10 min.
Amount: About 5 doz. 2" cookies.
Snickerdoodles
Fun to say . . . to sniff . . . to eat!
Pat Roth of our Staff said, "It's one of my happy childhood memories. My mother would be baking when we came home from school, and we would have Snickerdoodles hot out of the oven with a glass of cold milk."
Mix together thoroughly . . .
1 cup soft shortening
1-1/2 cups sugar
2 eggs
Sift together and stir in . . .
2-3/4 cups sifted GOLD MEDAL Flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts. Roll balls in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place about 2" apart on ungreased baking sheet. Bake until lightly browned . . . but still soft. (These cookies puff up at first . . . then flatten out with crinkled tops.)
Temperature: 400 degrees F (mod. hot oven).
Time: Bake 8 to 10 min.
Amount: About 5 doz. 2" cookies.