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Volume III
December 28, 2012


Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Snickerdoodles to Chew not Spew

By Sydney Hill

I do not like crunchy cookies. I would not like them in a boat, I would not like them on a goat. I would not like them laced in silk, I would not like them served with milk! Okay, enough with the Dr. Suess, but I just like my cookies chewy. Most snickerdoodles I try (one of my favorite cookies) are crispy. I made this recipe the other day and remembered how much I like them. They are so soft!


Snickerdoodles


Ingredients:
1 cup margarine, softened
1 1/3 cups sugar
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 pinch salt or 1/8 teaspoon slightly rounded
3 cups flour
4 tablespoons sugar
1 tablespoon cinnamon


Directions:
Mix margarine and sugar until smooth, add eggs. Mix well. Add cream of tartar, baking soda, salt. Gradually add flour. In separate bowl, mix cinnamon and sugar. Roll dough into 1 inch balls, then roll in cinnamon sugar mixture. Bake at 375 degrees Fahrenheit for 6 1/2 minutes. Remove from pan as soon as they hold their shape.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Snickerdoodles on rack image:
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Snickerdoodles on plate image:
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