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Annabelle’s Snickerdoodles
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Ingredients
MAKES 5–6 DOZEN COOKIES
- 5 1⁄2 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup shortening
- 1 cup margarine or 2 sticks butter
- 3 cups plus 6 tablespoons sugar
- 4 eggs
- 6 teaspoons ground cinnamon
Make Annabelle's Snickerdoodles
- Preheat the oven to 375°.
- Into a large bowl, sift the flour, cream of tartar, baking soda, and salt through a sieve and set aside.
- In a stand mixer, thoroughly cream together the shortening, margarine, 3 cups of the sugar, and the eggs. Fold in the sifted ingredients until the dough becomes firm.
- Scoop out 1- to 2-tablespoon portions of the dough and roll into balls. In a separate bowl, mix together the remaining 6 tablespoons sugar and the cinnamon, then roll the balls gently in the mixture until coated.
- Place the dough balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, until lightly browned but still soft.
ANNABELLE GUNDERSON
Annabelle’s life embodies the essence of Americana. Known for her adventurous spirit, she was an avid fisher, woodchopper, knitter, and crocheter. She became famous for her dishes, particularly her snickerdoodle cookies, which she generously shared with neighbors, delivery workers, and visitors.
