Posted by gabber1981 on Aug - 7 - 2012 under Baking, Cinnamon, Cookie, Sweet
Ingredients
  • 1/4 (60 ml) cup shortening
  • 1/4 (60 ml) cup butter
  • 1 egg
  • 3/4 (180 ml) cup sugar
  • 1 1/3 cup (320 ml) all-purpose flour
  • 1 teaspoon (5 ml) cream of tartar
  • 1/2 teaspoon (2.5 ml) of baking soda
  • 1/8 teaspoon (.625 ml) of salt
For the cinnamon and sugar mixture
  • 2 tablespoons (30 ml) sugar
  • 2 teaspoons (10 ml) cinnamon
Cuisine: Cooking time: 8 - 10 mins Serving: 6 - 8(2 dozen cookies) people

Snickerdoodle – what an odd name for a cookie.  I tried to imagine how said cookie got such a name, but couldn’t think of anything that sounded plausible, so I did the next best thing and looked it up on Wikipedia.  According t0 Wikipedia, some camps claim it came from Germany and others New England.   Those who say it hails from Germany also say that the name Snickerdoodle may have evolved from the German pastry Schneckennudeln, which literally translates into snail noodles.  Hrm, snail noodles .  . . that doesn’t sound that appetizing.  I guess I can understand why they morphed it.  And for those of you wondering, a Schneckennudeln, based on the pictures I could find, looks a lot like a cinnamon roll.  Perhaps I should try to make some.  After all, I am a fifth generation German.

Okay, back to Snickerdoodles.

These cookies are very easy to make and can be thrown together in no time at all.  When I was a kid, my mother used to make them for me all the time.  In fact, the recipe I am using is the same one that she has had in her recipe box all these years.

As easy as these cookies are to make, I nearly made a rather large mistake.  I was just about to mix my dry ingredients with my butter mixture when I suddenly felt like something was missing.  I ran my finger down the ingredient list, and when it landed on sugar, I knew that is what I had forgotten.  Can you imagine how awful they would have tasted had I not remembered? It probably would have ranked right up there with the time I mistook salt for sugar in my home economics class in middle school, when I attempted to make peanut butter cookies.  Or the time that I refused to add sugar to homemade ice cream because it wasn’t in the ingredient list.

Yes, I’ve been a horrible cook all my life.   But I’m still trying!  I’m bound to get good eventually, right?

Okay, so as long as you follow my instructions (do as I say, not as I do) and carefully review what ingredients you’ll need, I think you’ll do fine.

I hope you enjoy it, and may your tears be few.  (Just remember the sugar!)

Instructions

1.  Put the butter, shortening and egg in a medium sized bowl.

2.  Mix them together thoroughly.  You can either use a large spoon or a mixer for this step.  To save time, I used a mixer.

3.  My mother’s recipe asked that the flour be sifted, but since I did not have a sifter, I combined all of the dry ingredients (sugar, flour, baking soda, cream of tartar, and salt) and used a whisk to “fluff” the mixture.  I looked around on the web to see why one needs to sift flour, and I found that modern ingredients don’t make it necessary.  However, it can make cakes more airy and give a finer texture if you do.  You can choose your method.  I didn’t sift, and my cookies turned out okay.

4.  Slowly add flour mixture to the butter mixture until it is combined.  It may seem slightly crumbly, but that is okay.  When you roll the balls in your hands, all the small pieces will stick together.

5.  You may want to refrigerate the dough for 15 minutes or so to make it easier to work with.

6.  In a small bowl, mix the sugar and cinnamon together.

7.  Roll the dough into small balls and then roll them in the sugar and cinnamon mixture until they are covered.

8.  Place them 2 inches apart on an ungreased cookie sheet.

9.  Bake for 8 – 1o minutes at 400 F.  If you want them more soft, bake them closer to the 8 minute mark.  If you want them to be more crisp, then 10 minutes is good.  I baked mine for about 10 minutes, and they were harder than I wanted, but they still tasted good.

10.  Let them then cool, and then move them to a plate or another container.

Notes

 

This recipe yields about 2 dozen cookies.

Meal: Food type:

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