1 1/2 cups Sugar
1 cup Shortening -- soft
2 each Eggs
2 3/4 cups Flour
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Preheat oven to 375F.
Mix 1 1/2 c. sugar, shortening and eggs. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Com- bine 2 t. sugar and cinnamon. Roll cookies in this mixture.
Bake for 8-10 mins., cool completely on wire racks.
My recipe is the same one it calls for cream of tarter too. It does seem strange but I think it must be the "secret" ingredient b/c those cookies are awesome best snickerdoodles I've ever had!
The cream of tartar is the acid to make the baking soda work properly. Baking powder is just baking soda and cream of tartar already mixed together. Just a little lesson from your personal Family & Consumer Science teacher (Home Economics for those of you over age 23).
Thanks for the recipe KissyMissy, after you roll the dough, do you flatten it like a peanut butter cookie or do you bake it in the rolled form?
Just put them on the cookie sheet in a ball, they will naturally spread out and puff up
Quote:
Originally Posted by Mrs. B
The cream of tartar is the acid to make the baking soda work properly. Baking powder is just baking soda and cream of tartar already mixed together. Just a little lesson from your personal Family & Consumer Science teacher (Home Economics for those of you over age 23).
This is great to know since cream of tartar isn't always easy to find or affordable.
So in this recipe it calls for 1 tsp of baking soda and 2tsp of cream of tartar.. how much baking soda would I use instead.
Snickerdoodles
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