Snickerdoodles |
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Ingredients |
Weight |
Measure |
Directions |
| butter
or margarine |
12
oz. |
1
1/2 cups |
Cream margarine (or butter), and sugar until light and fluffy. Add eggs and blend well. In a separate bowl combine flour, cream of tartar, baking soda and salt; add to creamed mixture and blend well. Chill for at least 4 hours or overnight. Mix topping ingredients. Make 2-inch balls out of chilled dough; dip each ball in topping mixture and place on ungreased cookie sheet. Bake at 350 degrees F. for 8-10 minutes or until lightly browned. Yield: 5 1/2 dozen cookies
|
| granulated
sugar |
1
lb. 2 oz. |
2
1/4 cups |
|
| eggs |
6
oz. |
3
large |
|
| all purpose flour | 1
lb. 4 oz. |
1
1/4 qts. |
|
| cream
of tartar |
1/2
oz. |
1
1/2 Tbsp. |
|
| baking
soda |
1
Tbsp. |
||
| salt |
1/2
tsp. |
||
| Topping |
|||
granulated
sugar |
3/4
oz. |
1
1/2 Tbsp. |
|
| cinnamon |
1
1/2 tsp. |
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| www.clabbergirlfoodservice.com |
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