Snickerdoodles, delivered

My mother's cookbook, the one I grew up using, was called Settlement House Cookbook, a depression era cookbook. I learned the likes of oatmeal and raisin, peanut butter, and ginger snap cookies. 

My mother-in-law's go to cookbook was Betty Crocker, a post war wedding gift to young brides cookbook. She quickly gifted me a copy, so I could make snickerdoodles for her son. I don't know which daughter has it now.

Laura and I used a recipe from the internet, Mrs. Sigg's Snickerdoodles. It looked every bit the recipe I remembered. To be sure, I compared it to Betty Crocker on the internet, and find the venerable old lady has divided the flour between white and whole wheat, in her later incarnation. Hrumph!

Mrs. Sigg's Snickerdoodles

1/2 c butter
1/2 c margarine
1 1/2 c white sugar
2 eggs
2 t vanilla extract

2 3/4 c all-purpose flour
2 t cream of tartar
1 t baking soda
1/4 t salt

2 T white sugar
2 t ground cinnamon

Preheat oven to 400 F (200 C)
Cream together butter, shortening, 1 1/2 c sugar, the eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape the dough by rounded spoonfuls into balls.
Mix the 2 tablespoons of sugar and the cinnamon. Roll the balls of dough in the mixture. Place 2" apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

We had to bake 11 minutes to get brown bottoms on the cookies. I see Laura has changed the recipe to 3 cups of flour. I think hers needed more time because we beat so much air into creaming the butter and sugar. I doubt you can make these wrong.

We had lunch with Emily, at Hiram.

She said she would be the most popular person on her floor, with cookies.

I said there were only a dozen.

She will be popular with her roommate.

I let the girls climb four flights and visit.

I hung around outside and admired the season.