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This recipe is from an old cookbook, Butter Flavor Crisco Cookie Collection, Procter & Gamble, 1989.
SNICKERDOODLES
Preparation Time: 30 minutes
Bake Time: 7 to 8 minutes
1 cup Butter Flavor Crisco
1-1/2 cups sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons cinnamon
1. Heat oven to 400°F.
2. Cream Butter Flavor Crisco, 1-1/2 cups sugar, eggs, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
3. Combine flour, cream of tartar, baking soda, and salt. Mix into creamed mixture. Shape dough into 1-inch balls.
4. Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll balls of dough in mixture. (Hint: Sugar mixture can be put in zip-lock plastic bag. Put 2 to 3 dough balls at a time in bag. Shake to sugar coat dough.) Place 2 inches apart on ungreased baking sheet.
5. Bake at 400°F for 7 to 8 minutes. Remove to cooling rack.
6 Dozen 1-1/2 Inch Cookies
Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture in Step #3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar for coating instead of cinnamon and sugar mixture.
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