Guest guest Posted September 3, 2005 Report Share Posted September 3, 2005 I absolutely love Snickerdooles! Thanks for reminding me, I think we'll make them this week. I like it when people post recipes that I've forgotten .. Jane - <artichoke72x Saturday, September 03, 2005 5:11 PM snickerdoodles > snickerdoodles > > these are some of my all time favorite cookies. i've > made this recipe countless times. i like my > snickerdoodles crisp and crunchy so i bake them a > little longer (9 - 10 minutes), but if you like a > softer cookie, don't bake them that long. when i make > these snickerdoodles, i roll the dough a bit smaller > than the recipe desribes in order to have more cookies > (even though they are a bit smaller) in the end. > these snickerdoodles keep really well and withstand > being shipped across the country. > > snickerdoodles > > 2 cups all-purpose flour > 2 teaspoons cream of tartar > 1 teaspoon baking soda > 1/4 teaspoon salt > 1 cup (8 ounces) unsalted butter, softened > 1 1/2 cups sugar > 2 large eggs > 1/4 cup sugar > 4 teaspoons cinnamon > > preheat oven to 350 degrees. > > combine the 1/4 cup sugar and 4 teaspoons cinnamon in > a bowl and set aside. > > in another bowl, sift together flour, cream of tartar, > baking soda, and salt. set aside. > using an electric mixer, beat the butter and 1 1/2 > cups sugar together until well blended and fluffy. > add the eggs and continue beating until well blended > and smooth. beat flour mixture into butter mixture > until smoothly incorporated. > > pull off pieces of the dough and roll between the > palms to form generous 1 1/4-inch balls. roll the > mixture in the sugar and cinnamon mixture and place on > cookie sheets, about 3 inches apart. > > bake, 1 pan at a time, in the upper third of the oven > for 8 to 11 minutes, or until cookies are light golden > brown around the edges. rotate cookie sheet halfway > through baking for even browning. > > transfer sheets to wire racks and let stand until > cookies firm up slightly, 1 to 2 minutes. then > transfer the cookies to wire racks and cool > thoroughly. cool cookie sheets between batches or > cookies may spread too much. > > store cookies in an airtight container for 10 or > freeze for up to 1 month. > > recipe source: joy of cooking christmas cookies by > irma s. rombauer, marion rombauer becker, and ethan > becker (scribner, 1996). > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 This is a very good recipe. I adapted it making a few changes for the best. I took Mom's old recipe and Swedishfied it (like that word) by adding cardamom. If you use shortening they are crunchier. This is from an old cookbook of hers with the cover torn off. NOTE- I like to add some cinnamon to the batter also and roll in long semi long rolls instead of round balls, they make great coffee dippers this way. Snickerdoodles with added cardamom 2 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, Crisco or margarine,room temp. 1 1/2 cups sugar 2 large eggs 1 1/2 teaspoons vanilla 1/4 cup sugar 4 teaspoons cinnamon 1/4 teaspoon cardamom Preheat oven to 350 degrees. Combine the 1/4 cup sugar, 4 teaspoons cinnamon and cardamom in a bowl and set aside to roll cookies in . In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside. Using your mixer, beat the butter and 1 1/2 sugar, vanilla, together until well blended and fluffy. Add the eggs and continue beating until well blended and smooth. Beat flour mixture into butter mixture until mixture is smooth. If you like cover bowl and refrigerate dough for 1 hr to make it easier to roll in your hands. Pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls. Roll the mixture in the sugar and cinnamon mixture and place on cookie sheets, about 3 inches apart. Bake in preheated oven for 8 to 11 minutes, or until cookies are light golden brown around the edges. Transfer cookies to wire rackj to cool. Store cookies in an airtight container. These travel well if you want to mail for the holidays. NOTE- I like to add some cinnamon to the batter also and roll in long rool instead of round balls, they make great coffee dippers this way. ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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