For day 11 of our 13 Days of Christmas Cookies, I’m sharing my great aunt Clara’s recipe for Snicker Doodle Cookies. She lived down the road from my grandmother in Hoberg, Missouri—a small, mostly German community.
Married to my great uncle Henry Rathmann, whose parents had immigrated in 1918, Clara reminded me of the Aunt Clara on Bewitched. Not because she was absent minded, rather because she had the same sweet voice and sense of humor. Always a twinkle in her eye and I’ll always remember her standing in the doorway of her house waving goodbye as we left, most often wearing an apron over her floral-print dress.
Aunt Clara’s recipe for Snicker Doodles comes from “Feeding The Flock, History and Recipes of the Rathmann and Fieker Family,” compiled by Elizabeth Brazeale and David Hutchison and published by Morris Press Cookbooks.
- 1 cup vegetable shortening
- 1-1/2 cup sugar
- 2 eggs
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 Using a blender on medium speed or manually with a wooden spoon, cream together shortening, sugar and eggs in medium-size mixing bowl.
- 2 In a separate bowl, mix together flour, baking soda, salt and cream of tartar.
- 3 Add the dry mixture slowly to the mixing bowl. Blend together until smooth.
- 4 Form into small balls and roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
- 5 Place on a greased (or an un-greased non-stick) cookie sheet (not too close together as they spread out).
- 6 Bake at 400 degrees F for 6-10 minutes, until the edges start to brown. Watch that the bottoms don't scorch.
- 7 Let cool on the pan for 3-4 minutes before removing to large plate or pan to finish cooling.