Wednesday, March 18, 2009


I think I could almost eat a whole batch of these cookies!! Ryan and I love them!!


1 1/2 c. sugar
1/2 c. margarine
1/2 c. shorting
2 eggs
2 2/3 c. All Purpose flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 Tbl. sugar - for dusting
2 tsp. cinnamon - for dusting

Mix sugar, margarine, shorting, and eggs. Stir in flour, cream of tartar, soda, and salt. Shape into teaspoon size balls. Mix dusting sugar and cinnamon. Roll balls to coat. Place 2 inches apart on cookie sheet. Bake 8-10 minutes @ 400*. Makes about 6 dozen cookies.

History of the Snickerdoodle:
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means "snail dumpling." A different author suggests that the word "snicker" comes from the Dutch word snekrad, or the German word Schnecke, which both describe a snail-like shape. Yet another theory suggests that the name comes from a New England tradition of fanciful, whimsical cookie names. There is also a series of tall tales about a hero named "Snickerdoodle" from the early 1900s which may be related to the name of the cookie.
From Wikipedia

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