Recipe by Ann
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1 1/2 cups
2 1/2 cups
cream of tartar
This is the cookie my mom used to ALWAYS make at Christmas. I was surprised when I found it on here. The only thing I did differently was to add just a pinch of nutmeg. These were great. Thanks for the post.
When my daughter made these, she had to add a lot more flour. The amount given gave the dough a frosting-like consistency. She added more flour, about 1 1/2 cups, and the dough was perfect. :]
These cookies are divine! My family and friends devoured them. I think the butter and cream of tartar make the difference. In my oven, I cooked them 8 minutes. When I took them out I thought I had undercooked them, but they continued to cook and firm up and became a perfectly dense, chewy cookie. Two thumbs way up!
I just made these and tweeked the recipe a bit. I put a little nutmeg in and some cinnamon chips. WOW!!!! This really perked them up.
I find that using a better quality of cinnamon adds to the taste of the cookie. It is also important to cream the mixture well in the first step of mixing the shortening, sugar and eggs.
When Christmas baking with my mom as our tradition, she made a face when I said I brought Snickerdoodle dough. She was singing a different tune after she ate one! I put the cinnamon and sugar mixture in a ziplock baggie and dropped the cookies in there so it was less messy. Wonderful!
I have NO idea what i did wrong!!!! I followed the recipe exactly, but somehow the cookies came out crumbly and had no taste. Sorry, these cookies weren't my favorite.
Easy to make, always a crowd pleaser. I baked these for an office holiday party and had my co-workers begging for more!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 82
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