Does anyone have the snickerdoodle recipe out of the food for fifty cookbook?
I am making cookies for christmas and lost my written copy. They are the best ones I have tasted and want the food for fifty recipe. Help me. I start baking Dec 7 to give as gifts on the 19th. So the sooner I get the recipe the better. Thank you in advance for the help.
Snickerdoodles
Ingredients:
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon
Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.
2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.
3. Mix the dry ingredients into the creamed mixture.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.
5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they’re ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).
6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede.
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