Snickerdoodles II
One recipe for the production of snickerdoodle cookies is as follows.
Source and licence
"Snickerdoodles II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Snickerdoodles_II, revision 4515332), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Snickerdoodles_II&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 4515332
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
- 200 g (1 cups or 6 oz) white sugar
- 100 g (½ cup or 4 oz) soft shortening
- 110 g (½ cup or 4 oz) butter
- 2 eggs, beaten
- 2 tbsp sugar
- 1 tsp cinnamon
Method
- Preheat oven to 205°C (400°F or Gas Mark 6).
- Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.
- Roll into 1 tbsp balls.
- Mix sugar and cinnamon.
- Roll balls in sugar-cinnamon mixture.
- Bake for 10 minutes or until crisp and light brown.
- Sprinkle generously with cinnamon while hot.