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Fresh Baked Snickerdoodles
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BY JO MCCLURE
Nothing is quite so inviting as the aroma of cookies baking, especially snickerdoodles. Anyone that is a fan of cinnamon would be thrilled with three or four of these cookies and a glass of cold milk on a warm June day.
Snickerdoodles
1/2 cup shortening 1/2 cup margarine 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons cinnamon
Mix shortening, margarine, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt and add this to the creamed mixture. Mix 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Shape cookie dough into 1 inch balls and roll in the cinnamon and sugar mixture. Place 2 inches apart on ungreased cookie sheets and bake at 380˚ for 8-10 minutes. Cookies will puff up at first and then flatten as they cool. Makes 5-6 dozen.
