Growing up I used to make cookies with grandma, and as we got older with my little sister and my grandma. Grandma had a wonderful collection of cookie recipes, but there are three in particular that I remember making, peanut butter, sour cream, and these snickerdoodles.
We would go over to grandma’s house and she would outfit us in the cutest little aprons, pull the doughs out of the refrigerator, and off we would go. Cutting fantastic shapes out of sour cream dough, flattening peanut butter cookies with forks, and smashing snickerdoodle balls with juice glasses. It is such a wonderful memory that I will cherish for the rest of my life and just recently my sister passed this joy onto her daughter and reminded me that I needed to make this as well.
Grandma’s Snickerdoodle Cookies. Makes 48.
1 C soft shortening, like Crisco (not something I generally use, unless making tamales, but this is after all grandma’s recipe, and it does make a difference)
1 1/2 C sugar
2 3/4 C flour
2 t cream of tarter
1 t baking soda
1/2 t salt (I used kosher, but I am sure grandma used iodized)
4 T sugar
1 t cinnamon
Combine flour, cream of tarter, baking soda, and salt in a mixing bowl and set aside. Cream together shortening, sugar, and eggs with a stand or hand mixer. Then slowly mix in flour. Cover and refrigerate dough for 30 minutes or more.
Preheat oven to 400.
Combine sugar and cinnamon in a bowl and set aside. Roll dough into balls the size of walnuts (this was the word my grandmother used!). Roll each ball in sugar and cinnamon mixtures. Flatten on un-greased cookie sheet (we always used a juice glass to do this).
Bake for 8 minutes or until set (it will take longer depending on how big your walnuts are). Allow to cool a moment on the pan as they will be very soft when you first remove them from the oven.
Note: Be sure to cover the dough and put it back in the refrigerator between pans unless you roll them all and sugar them ahead.