Saturday, March 10, 2012

Snickerdoodles



My friend Pam is the Baking Queen. Her cakes, frosting and cookies are always perfect and just right....which means not overly sweet. I would love to be the person to lick the frosting bowl at her house. She shared her snickerdoodle recipe with me years ago and you know it was included in our employee cookbook. If you want to make your house smell heavenly, bake up a few batches of these babies. They never last long. They're so easy to make and that little kiss of sugar and cinnamon make these my favorite. Momma fixed them for us when we were kids and you know how she is about sharing recipes. Just sayin'!

One year our customer service team baked and shipped homemade cookies to our customers at Christmas. Pam headed up the operation. I can't believe we didn't destroy her mixer after baking several hundred dozens of cookies...this recipe included in the variety we fixed. 
  • ½ c. margarine
  • ½ c. Crisco
  • 1-1/2 c. sugar
  • 2 eggs
  • 2-3/4 c. flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • ¼ tsp. salt
  • 2 tsp. cinnamon
Reserve 2 tbsp. sugar and 2 tsp. cinnamon. Heat oven to 400 degrees. Mix thoroughly margarine, Crisco, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoons into balls. Roll into cinnamon and sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. Immediately remove from pan. Cool.

*Recipe can be frozen and used at your convenience. Roll all dough into balls and store in a freezer-safe container.

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