Need Snickerdoodle receipe
Trillium Blackmer
I remember this cookie from childhood, but it's not in Joy of Cooking or
Fannie Farmer. A friend of mine has never heard of it, let alone had it, and
I would like to make it.
Can anyone help?
Thanks
Nina Lebowitz
1 cup soft shortening (part butter)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
Heat oven to 400. Mix shortening, sugar and eggs thoroughly. Measure flour by
dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Roll into
balls the size of small walnuts. Roll mixture in 2 tablespoons sugar and 2 teaspoons
cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes.
(These cookies puff up at first, then flatten out.) Makes about 5 doz. 2" cookies.
Mary Ash
Trillium Blackmer requested a Snickerdoodle cookie recipe, so here it
goes...
Betty Crocker's Snickerdoodle Cookies
1 1/2 cups sugar
1/2 cup margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees F. Mix 1 1/2 cups sugar, margarine, shortening
and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape
dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the
cinnamon; roll balls in mixture to coat. Place 2-inches apart on cookie
sheet. Bake until set, about 8 to 10 minutes. Immediately remove cookies
to rack to cool. Makes about 6 dozen.
Susan Cass
tbl...@lulu.acns.nwu.edu (Trillium Blackmer) wrote:
>I remember this cookie from childhood, but it's not in Joy of Cooking or
>Fannie Farmer. A friend of mine has never heard of it, let alone had it, and
>I would like to make it.
>Can anyone help?
>Thanks
Try this.
* Exported from MasterCook II *
Snickerdoodles
Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Butter
3/4 Cup Brown sugar
3/4 Cup Sugar
1 Teaspoon Sugar
2 Each Eggs
1 3/4 Cups Flour, all-purpose
2 Cups Uncooked oats
2 Teaspoons Cinnamon
1 tsp Baking soda
1/2 tsp Salt
Heat oven to 375f. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and
fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1t
cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by
rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over
each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet;
remove to wire cooling rack.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 541 568 974 385 0 0
"What, me worry?" A.E.Newman
Robert L. Heaton
In <4mlc7m$5...@news.acns.nwu.edu> tbl...@lulu.acns.nwu.edu (Trillium
Blackmer) writes:
>
>I remember this cookie from childhood, but it's not in Joy of Cooking
Snippity Doo Dah :)
This is the one I have used for years:
SNICKERDOODLES
(April & Linda)
Recipe follows, Linda’s loose leaf but exact as April's recipe.
The following is doubled
2C Butter 3C Sugar
4 Eggs 5½C Flour
2t Soda 4t Cream of Tartar
1/2t Salt (We used much less)
Cream butter and sugar. Add eggs. Sift dry ingredients and mix. Roll
into walnut size balls and roll into mixture of 4T sugar and 4T
cinnamon. Bake at 400 on ungreased sheets 8 to 10 minutes. We have a
note of 9 min at 375°
The unusual notes about April and I are because this is being prepared
for a cookbook we are writing.
Hope this works for you, Linda H.
Mara Quev
This is a recipe I used when I was a kid. I don't know where it came
from. It's one of those things that has been in my family for years.
1/2 c shortening
3/4 c sugar
1 1/3 c flour
1 tsp cream of tartar
1 egg
1/2 tsp soda
1/8 tsp salt
1 tlbsp sugar
1 tsp cinnamon
Mix shortening, sugar & egg thoroughly. Mix flour, cream of tartar, soda
& salt. Add second mixture to first. Cill dough. Form into balls. Roll
balls in cinnamon & sugar. Place on ungreased baking sheet. Bake 8-10
minutes at 400.
I hope this works out ok for you.t...@lulu.acns.nwu.edu (Trillium
Roberta Gledhill
In article <318EA1...@concentric.net>, nin...@concentric.net says...
>
>From the 1961 edition of "Betty Crocker's New Picture Cookbook":
>
They are nice with a teaspoon of vanilla, too! Add to butter and sugar
mixture.
These are a family favourite!
Cheers
Roberta
Jamie Rees
Excuse me, I'm not trying to be argumentative here, but although this
looks like a yummy cookie recipe...I've been making snickerdoodles
since I was an 11-year-old 4-H'er (for ((mumble, mumble)) years) and
I've never seen a snickerdoodle recipe without cream of tartar. I
always thought that was the key ingredient.
I don't mean any offense, I just wondered if I'm alone in thinking
that way. Also, I've never used oats in snickerdoodles. I'll look up
one of my recipes and try to post it. (I'm new to this.)
Jamie Rees
g. barbe
Regarding cream of tartar. There was a time when baking powder consisted
of sodium bicarbonate and cornstarch. In order for it to work you had
to add creamof tartar. Then they invented "double acting" baking powder
with the cream of tartar added. Here is one formula:
Baking Powder
Sodium bicarbonate
cornstarch
cream of tartar
tartaric acid
Monocalcium phosphate monohydrate
Sodium acid pyrophosphate
Sodium aluminum sulfate
Yummy eh? Oh well, no need to add cream of tartar anyway.
Yours, Marilyn Barbe
--
Gerry Barbe - gba...@julian.uwo.ca
Dept. OB/GYN
University of Western Ontario
London, Ontario, CANADA
Susan Cass
ja...@whitepines.mv.com (Jamie Rees) wrote:
>On Tue, 07 May 1996 07:58:49 GMT, sus...@columbia-center.org (Susan
>Cass) wrote:
>>
>>Try this.
>>
>> * Exported from MasterCook II *
>>
>> Snickerdoodles
>Excuse me, I'm not trying to be argumentative here, but although this
>looks like a yummy cookie recipe...I've been making snickerdoodles
>since I was an 11-year-old 4-H'er (for ((mumble, mumble)) years) and
>I've never seen a snickerdoodle recipe without cream of tartar. I
>always thought that was the key ingredient.
>I don't mean any offense, I just wondered if I'm alone in thinking
>that way. Also, I've never used oats in snickerdoodles. I'll look up
>one of my recipes and try to post it. (I'm new to this.)
>Jamie Rees
EEEEK!!! You're right!! Sorry about that, had a small problem with
my program.....
Here's the proper recipe.
* Exported from MasterCook II *
Snickerdoodles
Recipe By : Betty Crocker
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c buter or margarine -- softened
1/2 c shortening
1 1/2 c sugar
2 lg eggs
2 3/4 c flour
2 tsp soda
1/4 tsp salt
2 tbsp sugar
2 tbsp cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1
1/2cups sugar and the eggs. Blend in flour, cream of tartar, soda,
and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture.
Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 min. or
until set. Immediately remove from baking sheet.
- - - - - - - - - - - - - - - - - -
NOTES : Makes about 6 dozen.
"What, me worry?" A.E.Newman
Nancy Dooley
In article <4muem1$s...@falcon.ccs.uwo.ca> gba...@julian.uwo.ca (g. barbe) writes:
>From: gba...@julian.uwo.ca (g. barbe)
>Subject: Re: Snickerdoodle /cream of tartar
>Date: 10 May 1996 03:54:41 GMT
>Regarding cream of tartar. There was a time when baking powder consisted
>of sodium bicarbonate and cornstarch. In order for it to work you had
>to add creamof tartar. Then they invented "double acting" baking powder
>with the cream of tartar added. Here is one formula:
>Baking Powder
I understood cream of tartar had different properties in baked goods than
baking powder; i.e., cream of tartar helps the baked goods keep their shape
(like in meringue) and baking powder makes things rise (like b.p. biscuits).
So, c of t would still be a viable ingredient in some baked goods, no?
Nancy Dooley
"Celebrate our State." Iowa's Sesquicentennial year, 1846-1996.