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Snickerdoodles Circa 1961

ByMaureen

Thanks to the flu we had to wait until this past weekend to celebrate Christmas with my Aunt.

Her retirement residence was on “lock down” due a flu outbreak since Christmas Eve.  Thankfully she never contracted the flu.  I waited an extra 2 weeks before visiting just to make sure the coast was clear!!  Knock on wood, no flu in my home yet!!

I had a giant Christmas present sitting in my dining room until yesterday!  We got her a Tossimo coffee system for her suite and no coffee is complete without a sweet treat!

Her favorite cookie is the Snickerdoodle!

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Snickerdoodle!?  Interesting name for a cookie.  The Joy of Cooking suggests the cookie is of German origin, where the word snickerdoodle is loosely translated into the word “snail dumpling”

I think I will stick with calling them Snickerdoodles!  Something called a snail dumpling just doesn’t sound quite as appealing!!

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This recipe is the one my mom has always made.  It came from a Betty Crocker cookbook she received as a shower gift (one she still has today!)

doodles

1/2 cup shortneing, 3/4 cup white sugar, 1 egg,  1 1/3 cup all purpose flour, 1 tsp cream of tarter, 1/2 tsp baking soda, 1/8 tsp salt

Add shortening, sugar and egg into bowl of electric mixer
Add shortening, sugar and egg into bowl of electric mixer

 

Cream together on medium speed until light and fluffy
Cream together on medium speed until light and fluffy

 

Sift dry ingredients into creamed mixture and mix until well blended and a soft dough forms
Sift dry ingredients into creamed mixture and mix until well blended and a soft dough forms

 

The dough will come together but be soft, like this
The dough will come together but be soft, like this
Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon
Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon
Roll dough into balls about the size of walnuts and roll each in the sugar/cinnamon to coat
Roll dough into balls about the size of walnuts and roll each in the sugar/cinnamon to coat
Place on parchment lined baking sheet 2 inches apart and bake at 400 degrees for 9 minutes
Place on parchment lined baking sheet 2 inches apart and bake at 400 degrees for 9 minutes

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Package ’em up nice and share with someone you love!!

Have a sweet day!!

Linking up over here today

Snickerdoodles for Christmas

Author: Betty Crocker Circa 1961
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
  • 1/2 cup softened shortening
  • 3/4 cup white sugar
  • 1 large egg
  • 1 1/3 cups all purpose flour
  • 1 tsp cream of tarter
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tbsp white sugar
  • 1 tsp cinnamon
Instructions
  1. Add shortening, sugar and egg to mixing bowl
  2. Cream until light and fluffy
  3. Sift remainder of ingredients into creamed mixture
  4. Mix until well blending and a soft dough forms
  5. Roll into balls the size of walnuts
  6. Mix sugar and cinnamon in a small bowl
  7. Roll balls into sugar/cinnamon mixture
  8. Place on parchment lined cookie sheets 2″ apart
  9. Bake for 9 minutes at 400 degrees. Edges should be just lightly browned and cookies still soft
  10. Remove to wire rack to cool

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