Saturday, February 25, 2012


I know, I know, it's been forever since I've posted here. Things have been pretty busy on my side of the world, but I haven't forgotten about OSSD. A couple of weeks ago my mom asked me when I was going to make a ginger cake. I told her I would make one soon, and instead I ended up making snickerdoodles. I have no idea why, but I wanted to bake these instead. So for those who don't know snickerdooles are like butter cookies covered with cinnamon and sugar.
The recipe is taken from Betty It's a pretty standard recipe. The only change I made is using only butter instead of butter and shortening. Changes and comments are in italics.
The only comments I can make about these cookies, are that they are very sweet. I thought that I had a sweet tooth, but these are way too sweet for me. I would have loved these when I was a kid, when I used to actually eat granulated sugar *shudder*. Another thing is the serving size. On it's states that it serves four-I think the author meant 4 dozen because the batter was so much, I froze some to use for another time. With that said, it's great being back, and I hope I can post more in the future. Happy Baking!
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening (I used 1 cup of butter instead)
2 eggs
2 3/4 cups all purpose or unbleached flour
2 teaspoon cream of tartar (Back in the day, cream of tartar was used as a leavened agent. If you can't find cream of tartar, then use baking powder instead)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400F
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs large bowl. Stir in flour, cream of tartar, baking soda, and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Rolls balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.