[Sca-cooks] Snickerdoodle Recipe

[Samrah]

Thanks, Samira! I am on the lookout for the "perfect" snickerdoodle/sugar cookie recipe. Mine are soft the first day, but hard the next. I have been told by snickerdoodle officiandos (yes, there are quite a few of them out there) that snickerdoodles are supposed to be hard. I suppose most period cookies were harder than modern ones, unless you used yeast in them somehow, but I dearly love soft cookies, and am in the process of tinkering with my snickernoodle recipe. I am thinking less flour and refrigerate before shaping...

Samrah

SCA: THLady Tabitha Leah of Samarra, called "Samrah", "Auntie Samrah" or "That Crazy Lady with All that Embroidery" or "Hey You!"


"Leah A. Montgomery" <mog_bane at hotmail.com> wrote:Here's my snickerdoodle recipe for those of you that wanted to try them.

Snickerdoodles
2 Cups Sugar
1 Cup Butter, softened
2 Eggs
1/4 Cup Milk
1 Teaspoon Vanilla
3 3/4 Cups All-Purpose flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar (you can sub. baking powder if you need to. 
About 1 teaspoon.)
1 Cup Chopped Nuts (Optional. I've never put them in mine.)
1/2 Teaspoon Salt
Cinnamon

Cream sugar and butter until light and creamy. Add eggs one at a time, 
beating well after each one is added. Blend in milk and vanilla. Stir 
together dry ingredients and add to the creamed mixture. Blend in chopped 
nuts. Form dough into 1" (inch) balls. Place balls 2" apart on a greased 
cookie sheet. Lightly flatten balls with the sugared bottom of a tumbler. 
Sprinkle powdered cinnamon lightly over cookies. Bake in a 375 degree oven 
for 10 to 12 minutes. Should make about 8 dozen cookies. (If they last long 
enough to cool off.)



Leah A. Montgomery
SCA: Safia bint Wahib al Marakeshi called Samira
Head of Byat Al Viola Hirrar
Bryn Gwlad, Ansteorra (Austin, TX)
mog_bane at hotmail.com

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