Cookbook:Snickerdoodles IV

| Cookies

Snickerdoodles are sugar cookies lightly dusted with cinnamon. They have a characteristically crackly surface, and can be crisp or soft, depending on preference. Some variants include nutmeg, raisins, or nuts. They are a traditional Christmas cookie in North America.

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for "snail noodles" (schneckennudeln).

Ingredients

 * 344 g (2 ¾ cups or 24 oz) all-purpose flour
 * ¼ tsp salt
 * 1 tsp baking soda
 * 2 tsp cream of tartar
 * 300 g (1½ cups or 9 oz) superfine sugar
 * 110 g (½ cup or 4 oz) butter
 * 100 g (½ cup or 4 oz) shortening
 * 2 eggs
 * 1 tsp vanilla extract
 * 3 tbsp sugar
 * 1½ tsp cinnamon

Procedure

 * 1) Preheat oven to 350°F.
 * 2) Mix flour, salt, baking soda, cream of tartar. Set aside.
 * 3) Beat butter, shortening and sugar.
 * 4) Beat in eggs and vanilla.
 * 5) Gradually add dry ingredients, mixing fully.
 * 6) Roll into 1 tbsp balls.
 * 7) Mix sugar and cinnamon.
 * 8) Roll balls in sugar-cinnamon mixture.
 * 9) Refrigerate for 30 minutes.
 * 10) Bake for 10 minutes or until crisp and light brown.
 * 11) Let cool completely before eating.

Alternate recipes

 * Cookbook:Snickerdoodles (Boston Globe)
 * Cookbook:Snickerdoodles (Idaho Daily Statesman)
 * Cookbook:Snickerdoodles (Alternate 1)
 * Cookbook:Snickerdoodles (Alternate 2)
 * Cookbook:Snickerdoodles (Alternate 3)