Snickerdoodles I
One recipe for the production of snickerdoodle cookies is as follows.
Source and licence
"Snickerdoodles I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Snickerdoodles_I, revision 4519191), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Snickerdoodles_I&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 4519191
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
- 344 g (2 ¾ cups or 24 oz) all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp cream of tartar
- 300 g (1 ½ cups or 12 oz) white sugar
- 205 g (1 cup or 8 oz) soft shortening
- 2 eggs, beaten
- Cinnamon
Method
- Preheat oven to 205°C (400°F or Gas Mark 6).
- Combine the flour, salt, baking soda, and cream of tartar.
- Cream together the sugar and shortening. Beat in the eggs.
- Mix the flour mixture into the batter to make a dough.
- Shape dough into little balls, then transfer to a greased or parchment-lined lined baking sheet.
- Bake for 10 minutes or until crisp and light brown.
- Sprinkle generously with cinnamon while hot.