Recipe for Snickerdoodles

Thought I would combine my photography with my love for cooking and provide both a recipe and a picture of what the finished cookies should look like This recipe is dedicated to Ralph =eskimoblueboy who is wanting to try his hand at the "adventures of baking" as he calls it
Here ya' go Ralph ~

Lady Alice of Oz's Tweaked Recipe for Snickerdoodle Cookies

1 cup (2 sticks) margarine * see notes below
1 cup Crisco all-vegetable shortening
3 cups granulated white cane sugar
4 Jumbo size eggs
5 1/2 cups all purpose bleached white wheat flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon fine granulated table salt

With electric mixer, in a large mixing bowl, throughly cream (to remove any clumps) the margarine, shortening, sugar, and eggs. Measure and slightly blend together all the dry ingredients in a separate container; add the dry ingredients to the creamed mixture a few cups at a time, mixing well after each addition ** see notes below.
Stop at least once before finishing, and use a flexible spatula to scrape loose any flour that has attached itself to the sides of the bowl. Mix thoroughly.

Turn finished dough out into a large Gladware type container (with a lid), and refrigerate dough for an hour or more (while you check your DA account ).

When ready to start cooking, preheat oven to 375 degrees fahrenheit.

Once chilled, roll dough, with your hands, into small balls about the size of large marbles, then gently roll the balls in a small flat Gladware container, or a small bowl, in a mixture of 4 Tablespoons granulated white cane sugar mixed with 4 teaspoons ground Cinnamon *** see notes below.
Place balls approximately 2 inches apart on an airbake type cookie sheet, lined with aluminum foil. Bake for 8 to 10 minutes, or until the dough that shows in the cracks does not appear to be "wet", and the cookies are nicely browned.
These cookies will puff up at first, then flatten out.
Allow the cookies to cool on the cookie sheet. Remove from sheet and enjoy!!
Store any remaining cookies in an airtight container, to keep them crisp.
Recipe makes about 8 to 10 dozen 2" cookies - but, if you like larger cookies, simply roll the balls larger.


Notes:
This recipe makes enough dough to be worth the effort of getting out all the ingredients
but, if it looks like too large a recipe for you, simply divide all the ingredients in half. The dough will keep quite well in the refrigerator for several days, if you turn it out into a Gladware type [link] container that has a tight fitting lid.

If you don't have them, you may want to get yourself some airbake type cookie sheets [link] ; they aren't expensive, and can be used for all kinds of other cooking ventures!

For my international friends, a metric conversion chart for recipes can be found here: [link]

*I recommend Parkay or Imperial margarine, for it needs to be at least 65% vegetable oil in order for it to melt correctly for baking.
**The dough will become fairly stiff, and you may need to turn the mixer up on high, after the final addition of dry ingredients, in order to be sure of getting it throughly mixed - but watch turning up the mixer too quickly, or you will have a flour tornado!!
***Don't try to cheat on the rolling of the balls in the cinnamon & sugar mixture, by simply putting the lid on the container and shaking this doesn't work well, because only the cinnamon will stick to the dough, and you really do want both the cinnamon and the sugar! You can, however, put the lid on & shake the container to thoroughly mix the sugar and cinnamon


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