I finally remembered! The Legendary Snickerdoodle Recipe™
I grew up in an area that was heavily influenced by the Mennonite/Amish-type culture and as such many fantastic ‘family’ recipes were made into books and available locally. My mom always baked her cookies and pies from these books and always they were the best. Several of my guild members across the country can even vouch for this, as one year I baked and sent them out to some of them around the holidays. I always thought these books came from somewhere local, but I’ve just found them out on the interwebs; I highly recommend checking out Cook Books by Good Books for some really amazing recipes.
One other thing… for those of you who have trouble getting those “perfectly browned on the bottom” cookies (something I was NEVER able to do) – try a baking stone. Really! And season it well… the more seasoned, the better the cookies turn out. My stone is mostly black now, with only the clay color coming through in a few areas (and on the bottom, of course). It was the ultimate cure for my burnt cookies… I never baked a cookie I didn’t burn, until I got my baking stone. If you’re a lover of cooking with cast iron – you’ll love baking stones, and likely never go back to those metal pan thingies.
And without further ado, The Legendary Snickerdoodle Recipe™
(Makes 4 dozen)
1 cup Shortening
1½ cups sugar
2¾ cups flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt
- Cream shortening and sugar. Add eggs and beat well.
- Sift together flour, cream of tartar, soda, and salt. Gradually stir into creamed mixture.
- Chill dough 2 hours or more. Form into balls the size of walnuts. Roll each ball in a mixture of 2 Tbsp. sugar and 2 tsp cinnamon.
- Bake at 400° for about 10 minutes. (Cookies should be lightly browned but still soft)
And there you have it folks… the best cookie recipe you will ever own. Please, please let me know if you try it. I’d love to hear feedback.
Please remember, this is not my own recipe and the book may be found by following the link above.
Thanks for coming out today – happy baking!