Snickerdoodles

This recipe is one I have used since I bought this cookbook in 1963. Betty Crocker’s Cooky Book. Betty Crocker (General Mills) reprinted it in later years and the recipes are the same if you can’t find a earlier edition.

One of the secrets to them is NOT to roll them in the cinnamon and sugar. Just dip the tops in. They burn on the bottom otherwise, and to keep them crispy and not hard, do not add more flour or use all shortening or all butter but the half and half of each that the recipe calls for. This is a all time favorite with most men and children.

Snickerdoodles  

1 cup shortening (half butter or margarine) I always use butter.

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar (spice section of store)

1 teaspoon baking soda

1/4 teaspoon salt

Dip mixture:

1 1/2 tablespoons sugar

1 1/2 teaspoons cinnamon. (if you are using a better grade of cinnamon it won’t take as much)

Preheat oven to 400°. Mix shortening and butter, sugar and eggs thoroughly.

Measure flour, whisk in cream of tartar, soda and salt. Stir into butter, sugar, egg mixture. Shape dough in 1 inch balls. Dip into cinnamon and sugar mixture

Place 2 inches apart on cookie sheet (they will spread) Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes about 5 to 6 dozen.