Snickerdoodles
Snickerdoodles
Snickerdoodles
Whole Wheat Maple Snickerdoodles


-= Exported from BigOven =-

Snickerdoodles

Serving Size: 72

1 cup Shortening ; part butter
1 1/2 cup Sugar
2 Eggs
2 3/4 Cup Flour
2 tsp Cream of tartar
1 tsp Baking soda
1/4 tsp Salt
2 Tbsp Sugar
2 tsp Cinnamon ; ground

Preheat oven to 400 F (moderately hot). Mix shortening, sugar, and eggs
thoroughly. Blend flour, cream of tartar, soda, and salt; stir in. Shape
dough into 1" balls. Roll in topping mixture. Place 2" apart on
ungreased baking sheet. Bake 8-10 minutes. These cookies puff up at
first, then flatten out. If you use self-rising flour, omit cream of
tartar, soda, and salt.


-= Exported from BigOven =-

Snickerdoodles

Serving Size: 48

1/4 cup Sugar
1 Tbsp Ground cinnamon
1 1/2 cup Sugar
1/2 cup Shortening
1/2 cup Butter or margarine Softened
2 Eggs
2 3/4 cup All-purpose flour
2 tsp Cream of tartar
1 tsp Baking soda
1/4 tsp Salt

Heat oven to 400 . Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1
1/2 cups sugar, the shortening, butter and eggs in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour, cream
of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Roll
in sugar-cinnamon mixture. Place about 2 inches apart on ungreased
cookie sheet. Bake about 10 minutes or until centers are almost set.
Remove from cookie sheet to wire rack.

48 Cookies
From: Mary


-= Exported from BigOven =-

Snickerdoodles

Serving Size: 36

1 cup Margarine or butter
3/4 cup Sugar ; brown packed
3/4 cup Sugar
2 Eggs
1 3/4 cup Flour ; all purpose
2 cup Oats ; old fashioned
2 tsp Cinnamon ; ground
1 tsp Baking soda
1/2 tsp Salt ; optional
1 Tbsp Sugar

Heat oven to 375. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
Add eggs; mix well. In medium bowl, combine flour, oats, 1 tsp cinnamon,
soda and salt. Add to sugar mixture; mix well. Drop by rounded
teaspoonfuls onto prepared cookie sheet. In small bowl, combine
remaining 1 Tbsp sugar and 1 tsp cinnamon; sprinkle lightly over each
cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire
cooling rack.

From: "Luckytrim" >





-= Exported from BigOven =-

Whole Wheat Maple Snickerdoodles

Serving Size: 1


2 2/3 cups Whole wheat flour
1 teaspoon Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1 cup Butter
2/3 cup Maple syrup
2 Eggs
2 tablespoons Raw sugar
1 teaspoon Cinnamon

Mix first four dry ingredients together in a small bowl. In a different,
larger bowl, cream butter thoroughly. Slowly add maple syrup to butter,
mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add
flour gradually and mix together. Cover and refrigerate dough for at
least one hour or until dough is firm enough to handle. Form dough into
1 inch balls; roll in a mixture of the 2 Tbsp sugar and 1 tsp cinnamon.
Place on very lightly greased cookie sheet (or parchment); flatten
cookies slightly with bottom of a drinking glass. Bake in a 375* oven for
about 8 minutes or until light golden. Cool on wire racks. Yields about
5 dozen.

Courtesy of Kaeleen Foote



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