Snickerdoodles were made every Sunday when we were little. Mom would bake, we would nap (at least I napped, and so assume that everyone else did), and when
we I would wake up, the house would smell incredible.
INGREDIENTS: (by the way, this recipe is from Betty Crocker even though I imagine that my Mom made them up)
1/2 C Butter, softened
1/2 C Shortening (Crisco)
1 1/2 C Sugar
2 3/4 C Flour
1 tsp. Cream of Tartar (the only thing in the world that I know of that uses Cream of Tartar)
1 tsp. Baking Soda
1/4 tsp. Salt
2 T Sugar
2 tsp. Cinnamon
Heat oven to 400. Mix thoroughly butter, shortening, 1 1/2 C sugar and the eggs.
Blend in flour, cream of tartar, baking soda and salt.
Shape dough into rounded teaspoonful size balls.
Mix 2 T sugar and the cinnamon; roll balls in sugar mixture. Place 2″ apart on baking sheet (which I always grease no matter what the recipe says). Bake for 8 – 10 minutes or until set. Immediately remove from baking sheet.
And, because Betty Crocker is always so handy, if you actually make teaspoonful size balls and not the much larger kind that I always end up making no matter how good my intentions are, this recipe will make about 6 dozen cookies.