My grandbaby, Alaina came over for a "girla's day" with Lala (that's me).
I had prepared a special wicker basket filled with old clothing, hats, scarves, jewelry and shoes so she could play dress-up.
Knowing how much she likes to bake with Lala, I thought we would make some gooey caramel pecan brownies;
however, she made it known, loud and clear, that she does not like nuts! "How can that be?", I thought to myself.
So... I scrambled to find a recipe that was quick and easy that did not include nuts,
and decided to make Snickerdoodles from my old, tattered, falling apart, tried-and-true first cookbook... "Betty Crocker".
The front and back covers are missing and the pages are tearing away from the 5-ring binder.
Some pages are a bit stuck together from splatters through the years.
1/2 c. SHORTENING
1/2 c. BUTTER
1 1/2 c. SUGAR
2 large EGGS
2 3/4 c. FLOUR
2 tsp. CREAM OF TARTAR
1 tsp. BAKING SODA
1/4 tsp. SALT
Heat oven to 400 degrees.
Mix shortening, butter, sugar and eggs thoroughly.
Blend all dry ingredients and add to the above ingredients.
Roll into balls the size of small walnuts.
Roll the balls in a mixture of 2 Tbsp. SUGAR and 2 tsp. GROUND CINNAMON.
Place 2-inches apart on ungreased baking sheets.
Bake for 8-10 minutes. (These cookies puff up at first, then flatten out.)
Makes about 5 dozen 2-inch cookies.
I sent most of them home with Alaina. She was so proud!
I decided to use the others for ice cream sandwiches and filled them with vanilla ice cream, wrapped them in plastic wrap and tucked them in the freezer.