Egg & Toast

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Snickerdoodles (adapted from Betty Crocker’s Cookbook) From the kitchen of trey


  • 1 c soft shortening (part butter - can substitute plain yogurt or applesauce for remainder)
  • 1 1/2 c sugar
  • 2 eggs
  • 2 2/3 c whole wheat pastry flour (or other all-purpose flour)
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/4 t salt

Heat oven to 400ยบ (mod. hot). Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method or by sifting. Blend all dry ingredients; stir in. Roll into balls teh size of small walnuts. Roll in mixture of 2 T sugar and 2 t cinnamon. Place 2” apart on ungreased baking sheet (I use parchment paper when substituting for the shortening). Bake 8 to 10 minutes, or until golden brown on bottom. (These cookies puff up at first, then flatten out.)

Makes about 5 doz. 2” cookies. (I usually make them too big, so I get fewer cookies!)

This card was lovingly borrowed from kelpiep