MISCELLANEOUS COOKIES
Popular through
the years ...
SNICKERDOODLES
Fun to say ... to sniff ... to eat!
Pat Roth of our Staff said, “It’s one of my happy childhood memories. My mother would be baking when we came home from school and we would have Snickerdoodles hot out of the oven with a glass of milk.”
Mix together thoroughly ...
- 1 cup soft shortening
- 1½ cups sugar
- 2 eggs
Sift together and stir in ...
- 2¾ cups sifted GOLD MEDAL Flour
- 2 tsp. cream of tartar
- 1 tsp. soda
- ½ tsp. salt
Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place about 2″ apart on ungreased baking sheet. Bake until lightly browned ... but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.)