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- Vickie's Tennessee Snickerdoodle
- This is an old Tennessee cookie recipe. I've altered it slightly
to make the cookies a little more moist than their original counterparts.
And being a diabetic now, I make them with Equal instead of sugar.
They really are pretty good with the substitute too.
- 2½ cups flour
- 2 tspn cream of tartar
- 1 tspn baking soda
- ½ tspn salt
- 1 cup (2 sticks) of butter, margarine or shortening (I use
- The butter must be at room temperature. Don't melt it.
- 1 tsp vanilla extract
- 1½ cups sugar or sugar substitute
- 2 eggs
- 1 tblspn sugar
- 1 tblspn cinnamon
The left half of these
snickerdoodles are coated with cinnamon.
The right have was left
- Makes about: 2 dozen.
- In a large mixing bowl, combine the flour, cream of tartar,
baking soda and salt.
- Mix thoroughly and set aside.
- In a medium mixing bowl, cream the butter with the 1½
cups of sugar.
- Once mixed, add the eggs and vanilla. Mix thoroughly.
- Combine the wet and dry mixtures, knead into a dough.
- Place dough in the refrigerator for about 15 to 20 minutes.
- Pre-heat oven to 400° F
- In a small bowl or paper plate, mix the 1 tblspn sugar and
1 tblspn cinnamon
- Remove dough from the fridge and and roll into small balls.
About 1 to 1½ inches in diameter.
- Roll each ball in the sugar/cinnamon mixture to coat.
- Place on an ungreased cookie sheet. About 2 inches apart.
- Cook for about 8 to 10 minutes. Cookies will not turn brown,
so watch the bottom of your cookies. If they start browning,
remove them from the oven.
- Cool and serve.
- You can substitute almond extract for the vanilla and add
a nice almond flavor.
- You can add a variety of nuts to this recipe too. But only
add about 1/4th of a cup of chopped nuts of your choosing.