Snickerdoodles

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The weather has turned cool today its in the mid sixties here at the lake.  And I’m in the mood to make cookies.  Sugar, cinnamon and butter….
According to the Joy of Cooking snickerdoodles may have orginated from the German pastry Schneckennudeln (“snail noodles”), that may be why I love these little guys, I’m of German decent. Rolled in cinnamon and sugar, filled with the awesomeness of butter, I love butter, they are the utopia of flavor!
The recipe I have, my mother gave to me, and my grandmother gave to her. Grandma was an awesome baker I often wish I had had more time to ask her questions about everything involving baking. She passed away when I was sixteen and I hadn’t realized what I was missing. She raised four children during the, “Great Depression,” and she was talented at about everything.
My mother tells me any talent I have, I received from my grandmother, drawing, painting, cooking, and baking. I can’t sing or dance I’m limited to fine motor skills. Dark sense of humor, neither side of the family will acknowledge that.


 

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Grandma’s Recipe

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Snickerdoodles

1 cup softened butter, the original recipe calls for half butter and half shortening, but I prefer butter

1 1/2 cup sugar

2 eggs

2 2/3 cups sifted flour

2 teaspoons cream of tarter

1 teaspoon soda

1/4 teaspoon salt

Cream together butter, sugar, and eggs thoroughly.

Sift in flour, cream of tartar, soda, and salt.  Roll into small balls, about the size of small walnut is perfect.  Roll the balls in a mixture of sugar and cinnamon. Chill on baking sheet for 30 minutes to firm up the butter in the cookies. Bake for 8-10 minutes at 400 degrees, until golden.

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