Childhood Snickerdoodle Cookie Recipe

            The following recipe is for the snickerdoodle cookies enjoyed and cherished during my childhood. Other than bracket insertions for clarification, the ingredients and recipe are transcribed as originally presented, as means to preserve historical accuracy for how the recipe was originally prepared. This recipe may easily be modified to please vegan, and other, culinary tastes!

• 1 C. shortening
• 1 ½ C. sugar
• 2 eggs
• 2 ¾ C. flour
• 2 tsp. cream of tartar
• 1 tsp. [baking] soda
• ¼ tsp. salt
• 2 T. sugar
• 2 tsp. cinnamon

Heat oven to 350° [F]. Mix shortening, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda and salt. Stir mixture. With a cookie scoop, drop into the cinnamon and sugar mixture and roll until covered. Bake on cookie sheet about 10 to 12 minutes.

Work cited

Gethmann, Kathy. "Snickerdoodles." Gladbrook Corn Carnival Cookbook, Brennan Printing, 1997, p. 267.