Gold Medal Snickerdoodles

Bear's Anecdote - Years ago, Bear's mother sent Jodie and Bear a box of recipes. Here is one from the box.

This one is probably Copyright (C) General Mills

• 1-1/2 c. sugar
• 1/2 c. margarine or butter, softened
• 1/2 c. shortening
• 2 eggs
• 2-3/4 c. Gold Medal (TM) all purpose flour*
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3 tblsp. sugar
• 3 tsp. ground cinnamon

1. Preheat oven to 400 degrees
2. Mix 1-1/2 c. sugar, margarine, shortening and eggs in a large bowl.
3. Stir in flour, cream of tartar, baking sode and salt.
4. Shape dough by rounded teaspoonfuls into balls.
5. Mix 3 tblsp. sugar and cinnamon.
6. Roll dough balls in mixture.
7. Place balls about 2-inches apart on greased cookie sheet.
8. Bake 8 to 10 minutes.
9. Immediately remove from cookie sheet

* If using "self-rising" flour, omit cream of tartar, baking soda and salt.
Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 ft): Heat oven to 425 degrees, and bake 7 to 10 minutes.

**VARIATION** - If you add 1 tsp of cloves (more or less), these turn out very much like Sue Vahey's Famous Clove Cookies except they are fluffier and softer, but not quite as rich. These are also easier, as there is no overnight refrigeration needed. Sorry Sue!!!

A note about cookie sheets: Cookie recipes always do better when using VERY shiny aluminum cookie sheets. Shiny aluminum cookie sheets do not accept or transmit heat as well as oxidized ones. So, the bottoms of the cookies are a bit more protected from the direct heat of the oven burners. Dull, oxidized cookie sheets will lead to cookies with burnt undersides. Bear has not had much luck with steel cookie sheets, either.

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