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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!


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

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.

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