Snicker-doodles

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This is one of my all-time favourite cookies. I've come to realize that I like simple cookies. There are a great many versions of snicker-doodles. But my favorite are made with butter and cream of tartar. If you make them with shortening then they aren’t flat enough, and certainly don’t taste as good. If you make them with margarine they taste terrible and you have to throw them out. If you don’t use cream of tartar the taste is flat. So what you want is a flat cookie that does not have a flat taste. I basically use the Betty Crocker recipe using butter.


1 1/2 cups sugar

1 cup butter

2 eggs

2 3/4 cups all purpose flour
 (about 13 ounces)
2 tsp cream of tartar
1 tsp baking soda

1/4 tsp salt



Pre-hear oven to 375 degrees.
In a mixing bowl cream sugar and butter until light. Add eggs.
Combine the dry ingredients and add to creamed mixture.
In a flat dish combine 1/3 cup of sugar and 1 teaspoon of cinnamon. Using a small scoop, scoop up the dough and drop perhaps six at a time into the sugar/cinnamon mixture. Toss dough balls about in the mixture and roll into nice smooth balls and place on cookie sheet.
Bake for 8 to 10 minutes. Place on wrack to cool.