Snickerdoodles

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Recipe courtesy of Tina Luther and the Detroit City School District

These are the cookies that some of us grew up eating in the school lunchroom.  In 1987, when I was expecting our son Bobby, my friend Tina Luther gave me this recipe. We were stationed together in Japan at the time and Tina was going home on leave to Detroit, Michigan.  Tina visited her elementary school and was surprised to see that the lunch lady from her childhood was still there.  Tina requested this recipe, which originally yielded 500 cookies, and her lunch lady obliged.  They broke down the recipe with a calculator (this was before computers) to the recipe listed below.  These are still Bobby’s favorite cookies.  Enjoy!

 

Ingredients

1/2 cup butter

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 Tablespoons sugar

1 Tablespoon cinnamon

Directions

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1. Preheat oven to 400 degrees.  Mix together butter, shortening, and the 1 1/2 cups sugar. Do not overbeat. Mix in the eggs.  Blend in the flour,cream of tartar, baking soda, and salt.

 

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2. At this point you can either use a spoon to shape the dough into balls or a small scoop.   I prefer to use the scoop so that all the cookies are uniform in size and shape.  The scoop I used here holds exactly 2 teaspoons.

 

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3. Mix the 3 Tablespoons sugar and the 1 Tablespoon cinnamon together on a plate.  Roll the balls in the cinnamon-sugar mixture.

 

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4. Place 2 inches apart on an ungreased cookie sheet. Bake 8 minutes. Immediately remove from cookie sheets and place on a rack to cool.  The perfect Snickerdoodle is crisp on the bottom, crinkly on the top and chewy in the middle.

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