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"Gold
Medal" Snickerdoodles
Through
experimentation and careful taste testing by Lindsey, these
cookies have passed the test for "the closest to what his
mom made."
A
few years ago, after making a large batch of Snickerdoodles, the
smell of cinnamon was strong throughout the house. As I was
cleaning up my baking area, I found a layer of very fine
cinnamon dust on everything. I realized that I had to change the
way I was processing the cookie dough drops in the cinnamon
sugar mixture.
Now,
I put the cinnamon sugar mix in bowls with tight fitting lids. I
like to use two bowls so I can alternate them.
I
drop several scoops of cookie dough into the first bowl, fit the
lid, and then shake the bowl to coat the cookie dough drops with
cinnamon sugar. I let that bowl set while I drop several scoops
of cookie dough into the second bowl, fit the lid, and shake the
bowl to coat those cookie dough drops. I let the second bowl set
while I remove the coated cookie dough drops from the first bowl
and place them on a baking sheet. I drop more scoops into
this bowl, shake it, and then let it set while I repeat the
process with the second bowl
To
maintain the medium brown color coating on your cookies, you
will need to add more cinnamon and sugar to the bowls as you
process the cookie dough drops.
In a large bowl, mix well:
1 1/2 Cups Sugar
1/2 Cup Margarine
1/2 Cup Shortening
Add and beat until fluffy:
2 Eggs
In a separate bowl, mix
together:
2 3/4 Cups Gold Medal
All-Purpose Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
Add flour mixture to
creamed mixture 1/2 cup at a time.
Mix the following in each
of two covered bowls:
3 Tablespoons Sugar
1 Tablespoon Ground Cinnamon
Drop
several level tablespoons (2-bite scoops) of cookie dough into
the first bowl. Continue processing the dough drops as outlined
in the introduction.
As you
remove the coated cookie dough drops from each bowl, place them
about 2 inches apart on an ungreased baking sheet.
Heat oven
to 400 degrees F. Bake until set, 8 to 10 minutes.
Let cookies
cool to touch. Then, move them to a cooling rack.
Store in an
airtight container.
Makes about
6 dozen cookies.
Note:
If using self-rising flour, omit cream of tartar, baking soda
and salt.
Unbleached
flour can be used in this recipe. |
