Kate' Snickers

Snicker Doodles, or as Mom called them, Dickerdoodles, because we were always arguing who was going to get the last one, are easy, dare I say, almost a full-proof cookie. In fact, if you do any cooking at all, you'll probably have all the ingredients necessary already on hand.

After baking the cookie has a distinctive surface. After the sugar/cinnamon coating is applied to the dough ball, cracks form across the surface as the cookie bakes, opening up contrasting colors on the surface.

They take about an hour from start to finish with nothing complicated and do they ever hit the spot with a tall glass of cold milk.

Here then is Mom's Dickerdoodles:

Ingredients

1/2 cup softened butter

1/2 cup shortening

1.5 cups white sugar

2 eggs

2 tsp's vanilla extra

3 cups all-purpose flour

2 tsp's cream-of-tarar (cream of tartar bulks up the eggs)

1 tsp baking soda

1/2 tsp salt

Cookie Coating

4 tbs granulated sugar

4 tsp's ground cinnamon

Mixing directions

Preheat the oven to 400 degrees before mixing

Mix butter, shorting, sugar, eggs and vanilla in an electric mixer until creamy (several minutes depending on mixer). Ad the flour, cream of tartar, baking soda, and salt and continue mixing until well blended.

Stir the dry cookie coating ingredients in a small bowl

Take about a tablespoon full of dough, form a ball, roll it through the coating mixture then place the ball on an un greased cookie sheet. Space the balls about 2 inches apart.

Bake anywhere from 8 - 12 minutes depending on your oven and degree of crispness you want. Longer cooking times produce a crispier cookie. Remove from the oven and remove from the cookie sheet after allowing about 1 - 2 minutes for the cookie to firm up. Place the cookie on a paper towel for further cooling.

Makes about 40 cookies, 4 dozen if you don't eat any dough!