Snickerdoodles

This is a favorite cookie brought over to America by Germans. No one know how the name came about but it may have came from two German words that sound similar to “sinckerdoole” -Schnecke, meaning snail or Snekrad which is a small part of a clock’s insides. These cookie are nice an d crisp on the outside but still are chewy inside.

Snickerdoodles

1 1/2 cups plus 1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cream of tartar

Preheat the oven to 400 degrees F. Combine 1 tablespoon of the sugar and the cinnamon in a small bowl and set aside. Cream the shortening in a mixing bowl and add the remaining sugar gradually, beating well. Stir in the vanilla. In a separate mixing bowl mix the flour, baking sod, salt, and cream of tarter. Add this mixture to the sugar and eggs and beat well. Shape the dough into 1 1/2 inch balls, and roll each ball in The reserved sugar mixture. Place each ball 2 inches apart on a lighly greased cookie sheet. Bake for 8 minutes, until lighly browned. Allow the cookies to cool for 5 minutes before removing to wire racks to cool completely.