This afternoon I decided to make cookies. No particular reason, it just seemed appropriate for an overcast, slightly drizzly day. Richard reminded me this week that he likes snickerdoodles. Snickerdoodles are a cookie that reminds me of elementary school. Mom didn’t make them all that often, so I usually had them with my school lunch, opening the top of my carton of milk fully to accommodate dunking.
Snickerdoodle Cookies
Cream together:
- 1 C. shortening
- 1 1⁄2 C. granulated sugar
- 2 eggs
Sift together and add:
- 2 3⁄4 C. sifted flour
- 2 tsp. cream of tarter
- 1 tsp. soda
- 1⁄2 tsp. salt
Shape into balls the size of a walnut; roll in a mixture of 2 tablespoons granulated sugar and 2 teaspoons cinnamon. Bake 10 to 12 minutes at 400°. Yield: 4 dozen.
The last time I made snickerdoodles, I used the Crisco sticks, accidentally picking up the “butter flavored” Crisco. Today I bought vegetable shortening at the grocery store, and the result was much better. No cloying, butter “flavor” (as opposed to buttery taste).
I didn’t get 4 dozen out of my recipe, but I suspect the my idea of a walnut is different than Patti’s.
These cookies are great warm, and dunking in milk is still encouraged.
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- Sifted dry ingredients (left) and sugar, eggs, and shortening, waiting to be creamed (right).
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