Drawing laughter

That is - Snicker Doodles! TeeHEE

I am here today (a day late - yeah and a few dollars short, too) to tell you about a really good cookie! Snickerdoodles. They are kinda plain Jane, but full of goodness! Kids love them, they are so easy to make and the taste - Wow! They travel well, too.

The name "snickerdoodle" originated from an old German baker named Paul Gramm. As the legend goes, his assistant (a young Irish cobbler named Christopher Rasnick) used to have the nickname "doodle". Often he performed fabulous tricks around the bakery that would cause the local villagers to "snicker". This is widely believed to be the way that this famous cookie was born.



The origin of the name “Snickerdoodle” has given rise to many theories but few facts. The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word for "snail dumpling" (Schneckennudeln, or cinnamon-dusted sweet rolls).[citation needed] Similarly, one author states that “the word `snicker' may have come from a Dutch word `snekrad,' or the German word `Schnecke,` both describing a snail-like shape.” However, another author believes the name came from a New England tradition of fanciful, whimsical cookie names,and yet another cites a series of tall tales around a hero named Snickerdoodle from the early 1900s.

Well, however, they got their name, they are just plain delicious!

Snickerdoodles

1 cup Butter Flavor Crisco
1 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs
1 tablespoon vanilla
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1In a large bowl, cream together the shortening and sugars with an electric mixer on high. Add egg, vanilla, salt, baking soda and cream of tartar. Mix on high until smooth and well incorporated. Add flour and mix well.

Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes. In a small bowl, combine sugar and cinnamon for topping.

With your hands, roll the dough into balls about the size of a golf ball. Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.

Bake for 10-14 minutes and NO LONGER! They will seem undercooked, but will be soft and chewy in the middle once they have cooled.



Enjoy!