Amish Snickerdoodles
Best Ever Snickerdoodles
Snickerdoodles
Snickerdoodles
Snickerdoodles
Snickerdoodles

-= Exported from BigOven =-

Amish Snickerdoodles

Serving Size: 4

1/2 cup margarine
1/2 cup Crisco solid shortening
2 eggs
1/2 cup sugar
1/2 cup flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sugar
2 teaspoons cinnamon

Mix first four ingredients thoroughly. Presift the next 4
ingredientstogether. Add to the first mixture. Form balls (walnut size).
Rollinto mixture of sugar and cinnamon. Place about 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. Cookieswill
flatten into circles as they cook. May top with red hots or
leaveunadorned. Store well in Tupperware and can be frozen.
From: "Duckie " <jmstwn1607@earthlink.

Per Serving (excluding unknown items): 1229 Calories; 26g Fat (18.6%
calories from fat); 12g Protein; 242g Carbohydrate; 3g Dietary Fiber;
94mg Cholesterol; 746mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean
Meat; 4 1/2 Fat; 11 1/2 Other Carbohydrates.


-= Exported from BigOven =-

Best Ever Snickerdoodles

Serving Size: 40



1/2 cup margarine ; soft
1/2 cup soy flour ; sifted
1/2 cup all-purpose flour
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup wheat flour ; whole-grain
2 tablespoon sugar
1 teaspoon cinnamon

Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose
flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat
together. Beat in the whole wheat flour.Chill dough for 1 hour. Shape
into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a
greased cookie sheet. Bake in 375 F oven for 10 minutes. Cool on a wire
rack.

Source: "Indiana Soybean Board" "http://www.soyfoods.com/index.html"

Per Serving (excluding unknown items): 59 Calories; 3g Fat (39.1%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.


-= Exported from BigOven =-

Snickerdoodles

Recipe By: 1001 Cookie Recipes
Serving Size: 48

3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup vegetable shortening
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoon sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease 2 baking sheets.Combine
flour, baking powder and salt.In a large bowl, cream the shortening and
sugar. Beat in the eggs. Beat inthe vanilla extract. Gradually blend in
the dry ingredients.In a small bowl, combine the sugar and
cinnamon.Pinch off 1" pieces of dough and roll into balls. Roll each ball
in thecinnamon sugar mixture and place 1" apart on prepared baking
sheets.Bake for 10-12 minutes, until lightly colored. Transfer to wire
racks tocool.



-= Exported from BigOven =-

Snickerdoodles

Serving Size: 66

3 3/4 Cup Flour
1/2 tsp Baking soda
1/2 tsp Cream of tartar
1 cup Margarine
2 cup Sugar
2 Eggs
1/4 cup Milk
1 tsp Vanilla
3 Tbsp Sugar
1 tsp Ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and
1/2 teaspoon salt. Beat margarine for 30 seconds; add the 2 cups sugar
and beat till fluffy. Add eggs, milk, and vanilla; beat well. Add dry
ingredients to beaten mixture, beating till well combined. Form dough
into 1-inch balls; roll in a mixture of the 3 tablespoons sugar and the
cinnamon. Place balls 2 inces apart on a cookie sheet; flatten slightly
with the bottom of a drinking glass. Bake in a 375 oven about 8 minutes
or till light golden. Makes about 66.

Recipe By : From: Sas >


-= Exported from BigOven =-

Snickerdoodles

Serving Size: 1

1 cup Shortening
2 Eggs
2 tsp Cream of tartar
1/4 tsp Salt
1 1/2 cup Sugar
2 3/4 Cup Flour
1 tsp Baking soda
4 Tbsp Sugar
4 tsp Cinnamon

Preheat oven to 400 degrees. Mix thoroughly the shortening, 1 1/2 cups
sugar and the eggs. Blend in flour, cream of tartar, soda and salt.
Chill dough at least 1 hour. Mix sugar and cinnamon; shape dough by
rounded teaspoonfuls into balls and roll in cinnamon mixture. Place 2
inches apart on ungreased cookie sheet. Bake 15 minutes or until set.
Immediately remove from baking sheet. Note: I usually make my cookies
bigger, about a heaping tablespoon.

Posted to MM-Recipes by "Fred Towner" >



-= Exported from BigOven =-

Snickerdoodles

Serving Size: 32

Cinnamon-Sugar Topping
3 Tbsp Granulated sugar
2 tsp Ground cinnamon

Cookie
1/2 cup Unsalted butter ; softened
2/3 cup Granulated sugar
1 lg Egg ; at room temperature
1/2 tsp Vanilla extract
1 1/3 Cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Cream of tartar
1/8 tsp Salt

Position rack in center of oven; preheat oven to 375F. Lightly grease 2
or 3 cookie sheets. To prepare Cinnamon-Sugar Topping: Put sugar and
cinnamon in a shallow baking pan and shake pan gently until evenly
blended. To prepare Cookie Dough: In a large bowl, and using an electric
mixer set on medium speed, cream butter and sugar until light and
smooth. Beat in egg and vanilla until fluffy. In a small bowl, stir
together flour, baking soda, cream of tartar, and salt. Add in thirds to
creamed mixture, blending with a rubber spatula after each addition.
Drop rounded tablespoonfuls of dough, a few at a time, into
Cinnamon-Sugar Topping. Arrange balls on greased cookies sheets, spacing
about 2 inches apart. Flatten each ball slightly with the bottom of a
drinking glass. Bake one sheet at a time for 8 to 10 minutes, or until
edges are golden brown. Using a metal spatula, slide cookies onto wire
racks and cool completely. Store cookies in an airtight container.

Formatted by Cora Sipe )
Recipe By : Good Old-Fashioned Cookies - Susan Kosoff From: Cora Lynn
Sipe


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