Thanks to the flu we had to wait until this past weekend to celebrate Christmas with my Aunt.
Her retirement residence was on “lock down” due a flu outbreak since Christmas Eve. Thankfully she never contracted the flu. I waited an extra 2 weeks before visiting just to make sure the coast was clear!! Knock on wood, no flu in my home yet!!
I had a giant Christmas present sitting in my dining room until yesterday! We got her a Tossimo coffee system for her suite and no coffee is complete without a sweet treat!
Her favorite cookie is the Snickerdoodle!
Snickerdoodle!? Interesting name for a cookie. The Joy of Cooking suggests the cookie is of German origin, where the word snickerdoodle is loosely translated into the word “snail dumpling”
I think I will stick with calling them Snickerdoodles! Something called a snail dumpling just doesn’t sound quite as appealing!!
This recipe is the one my mom has always made. It came from a Betty Crocker cookbook she received as a shower gift (one she still has today!)
1/2 cup shortneing, 3/4 cup white sugar, 1 egg, 1 1/3 cup all purpose flour, 1 tsp cream of tarter, 1/2 tsp baking soda, 1/8 tsp salt
Package ’em up nice and share with someone you love!!
Have a sweet day!!
Linking up over here today
- 1/2 cup softened shortening
- 3/4 cup white sugar
- 1 large egg
- 1 1/3 cups all purpose flour
- 1 tsp cream of tarter
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tbsp white sugar
- 1 tsp cinnamon
- Add shortening, sugar and egg to mixing bowl
- Cream until light and fluffy
- Sift remainder of ingredients into creamed mixture
- Mix until well blending and a soft dough forms
- Roll into balls the size of walnuts
- Mix sugar and cinnamon in a small bowl
- Roll balls into sugar/cinnamon mixture
- Place on parchment lined cookie sheets 2″ apart
- Bake for 9 minutes at 400 degrees. Edges should be just lightly browned and cookies still soft
- Remove to wire rack to cool