James Whitcome Riley Snickerdoodles Recipes

SNICKERDOODLES V

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
• In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

JAMES WHITCOME RILEY SNICKERDOODLES

Steps:

• in a large mixer bowl, cream the margarine.
• slowly add the 1 1/2 cups sugar, then the eggs.
• mix in the flour, cream of tartar, baking soda, and salt -- and gradually add to the creamed mixture.
• chill the dough overnight.
• combine the remaining sugar and the cinnamon on a small plate.
• divide the dough in half, keeping one half refrigerated until needed.
• shape the dough into balls the size of walnuts, and roll the balls in cinnamon sugar.
• place 2" apart on an ungreased baking sheet and bake just until golden.check the bottoms to make sure they are not getting too brown -- about 8 minutes.
• the cookies will puff up first, then flatten out with crinkles tops --
• cool on rack and store in a tightly covered container.