Monday, July 6, 2009


As a Matheson, I believe in crisp snickerdoodles which yield to a chew when eaten. In fact, it is the remarkable and unique texture of a snickerdoodle I find so appealing, and it is a very sad thing to me that so many people are stuck eating underdone, grainy snickerdoodles.

1 c yellow shortening
1 1/2 c sugar
2 eggs
2 t vanilla
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt
1/2 t cinnamon
cinnamon sugar

Cream shortening with sugar. Mix in eggs and vanilla. Mix dries separately; fold together. Chill. Roll in balls. Dip balls in cinnamon sugar. Bake at 375.

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