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Cookies as we know them in America were originally brought to the United States by our
English, Scottish, and Dutch immigrants. Earlier names for cookies such as Snickerdoodles and Cry Babies originated with the New England states. Even with
its early history, cookies did not become popular until about a hundred years
ago. In earlier American cookbooks, cookies were given no space of their own but were listed at the end of the cake chapter. They were
called by such names as "jumbles," "Plunkets," and "Cry Babies." The names were
extremely puzzling and whimsical. New England cooks seem to have had a penchant
for giving odd names to their dishes, apparently for no other reason than the
fun of saying them. Snickerdoodles comes from a tradition of this sort that
includes Graham Jakes, Jolly Boys, Branble, Tangle Breeches, and Kinkawoodles.
My mother made these cookies when I as young, and I made these cookies for my
children. My daughters now make them for my grandchildren. As you can see,
Snickerdoodle cookies are still a family favorite.
More favorite
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Snickerdoodle Cookie Recipe
Recipe Type:
Cookies,
Christmas Cookies
Yields: 8 dozen
Prep time: 15 min
Bake time: 10 min
Ingredients:
1/2 cup
vegetable shortening *
1/2 cup butter, room temperature
1 1/2 cups granulated
sugar
2
eggs
2 3/4 cups all-purpose
flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
* Do
not try making this recipe using butter only and skipping the shortening. You will not be happy!
Preparation:
Preheat oven to 400 degrees F.
 In a large bowl, cream vegetable shortening, butter,
1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar,
baking soda, and salt; stir until well blended.
In a small bowl, combine 2 tablespoons sugar and cinnamon.
Using your hands, roll dough into balls the size of small walnuts; roll in sugar/cinnamon mixture. Place
cookies 2 inches apart onto ungreased cookie sheets.
Bake approximately 8 to 10 minutes or until light brown and just almost set (these cookies firm up as they cool).
Remove from oven and cool on wire cooling racks. Cookies puff when they begin to bake and then flatten out with
crinkled tops.
Makes 8 dozen cookies.
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