Snickerdoodles (Boston Globe)
This snickerdoodle recipe is originally from the Boston Globe, June 14, 1898, pg. 8. Attributed to M. Elizabeth Adams.
Source and licence
"Snickerdoodles (Boston Globe)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Snickerdoodles_(Boston_Globe), revision 4523380), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Snickerdoodles_(Boston_Globe)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523380
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by curated dish list: snickerdoodles (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ¾ cup butter
- 2 cups white granulated sugar
- 1 cup milk
- 3 cups flour
- 2 eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- Sugar
- Ground cinnamon
Method
- Cream the butter and sugar together.
- Beat in the eggs.
- Combine the flour, cream of tartar, and baking soda.
- Alternately mix the flour and milk into the batter to make a dough.
- Drop dough on a greased or lined baking sheet in spoonfuls.
- Sprinkle with sugar and cinnamon.
- Bake in a quick oven.