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OF THE 1940'S & 50'S






Verna Scobey's

(Cinnamon topped cookies)

Verna Pease Scobey

Among my many happy memories growing up was going to Grandma Scobey's, opening her front door and being enraptured by the aroma of Snickerdoodles which immediately made my mouth water.  I knew that her favorite grandson (so, OK, I was her only grandson) was about to be treated to these cinnamony spheres of delight.  I am happy to honor her here with this cherished family recipe.  Enjoy!

Your Host,  Brad

1 cup shortening (I prefer Crisco® butter flavor) Have a fresh and hot Snickerdoodle               
1½ cup sugar
2 eggs
2¾ cup flour
2 tsp cream of tartar
1 tsp baking soda
pinch of salt
4 Tbl of Cinnamon
8 Tbl of Sugar (vary to your taste but this combination is very pleasant)

Mix shortening, sugar and eggs until creamy.   Add remaining ingredients a little at a time and hand beat until you have a heavy textured batter.

Place dough in refrigerator to chill  (about 1/2 hour) and pre-heat oven to 400°.

While dough is chilling, mix sugar and cinnamon together and put in a tray with sides so that you won't lose any of the wonderful sugar-cinnamon mixture.

Form dough into a balls (no more than a teaspoon-full) and roll around the cinnamon-sugar mixture until covered.  The longer you roll, the more intense the flavor.  Place on an ungreased baking sheet and cook 10 minutes, or until top turns golden brown.

Makes about 5 dozen cookies



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