Tuesday, October 02, 2012

snickerdoodle dandy

After twenty years of entering cookies in the Indiana State Fair I finally got the first place ribbon. The snickerdoodle category is typically hotly-contested, with many entries.

My English Toffee also got a ribbon - fourth place, and my dairy contest entry got second place.

I decided that for any sort of pitch-in/bring a dish event in the next year, I'll bring snickerdoodles. I've made twelve batches in the last two months - which could have something to do with my lack of weight loss...

They are super easy to make. If I can do, so can you. 


1-cup soft shortening
1 ½ - cup sugar
2 – eggs

2 ¾ - cup flour
2 t. cream of tarter
1 t. soda
½ t. salt

4 T. sugar
2 T. cinnamon

Mix the shortening, 1 ½ cup sugar, and eggs together; mixing until smooth.
Sift together the flour, cream of tarter, soda, and salt. Stir into batter.
Roll the dough into tablespoon-sized balls.
Mix the 4 T. sugar and cinnamon together in shallow bowl.
Roll the dough into the sugar/cinnamon mix.
Bake at 350 degrees for 8 – 10 minutes.

Nora hints: Make the dough ahead, you can refrigerate for a couple of days. You can also roll the dough in the the balls and refrigerate or freeze. Wait to roll in the cinnamon/sugar mix until you're ready to bake. Make sure not to overbake - the cookies should be pale or very light brown on the bottom. 

Happy baking! 

1 comment:

Granny Annie said...

Never dreamed you would share the recipe for your blue ribbon prize winning cookies. You are a generous spirit!