Page 129 - 201415_TOH_Cookbook

OHIO
SNICKERDOODLES
R AY FA M I LY, W O O D B U R Y, C T
“These cookies are primarily a Midwest- ern recipe and they are delighful treats that saisfy the cravings of many an 18- to 22-year-old as well as those older or younger. Try them soon, and share them with the students. I guarantee that you’ll be glad you did!” Robert Ray
PREPARATION
1. To make the cookie dough: In the bowl of an electric mixer ited with the paddle atachment or with a hand-held electric beater, beat the buter, sugar, baking soda and cream of tartar unil light and creamy, scraping down the sides
of the bowl with a rubber spatula occasionally. Beat in the egg and vanilla. Beat in as much of the lour as you can with the mixer. If the mixer stops working efecively, switch to a wooden spoon to mix in the remaining lour. Cover the bowl and refrigerate for 1 hour.
2. Preheat oven to 375°F. Have a few ungreased, rimmed baking sheets ready.
3. To make the coaing: In a small bowl, combine the sugar and cin- namon.
4. Shape the dough into 1-inch balls. Roll the balls in the sugar-cinnamon coaing. Place 2 inches apart on
the baking sheets. Use the base of a drinking glass to laten the balls slightly.
5. Bake for 10 to 12 minutes or unil the edges are golden brown but the centers are somewhat sot.
INGREDIENTS
Makes approximately 36 cookies
Cookie dough:
1/2 cup (8 tablespoons) buter, sotened
1 cup granulated sugar 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1 large egg 1/2 teaspoon vanilla 1 1/2 cups all-purpose lour
Coaing: 4 tablespoons granulated sugar 2 teaspoons ground cinnamon
Taste of Home – Page 117