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Snickerdoodles

One of the favorite cookies at the Swiss Woods Inn, this is a recipe from my mother.. from her mother. It is a PA Dutch essential. Make sure you do not overbake these. They need to come out of the oven just before you think they are finished to keep their wonderful soft and chewy texture.
Recipe chef is Debbie Mosimann in
Recipe courtesy of Swiss Woods
Yield : N/A
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Ingredients
Ingredients
  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 cup sugar
  • 1 1/2 Tbs. cinnamon, ground

Preparation
Preparation
Mix butter, sugar and eggs until light and fluffy. Add flour, cream of tartar, and baking soda. Make into teaspoon size balls. (We use a small ice cream dipper)

Roll these dough balls in the cinnamon-sugar and place on a baking tray. Bake at 375F for 8 to 10 minutes. Make sure you do not over bake them.

Enjoy