Snickerdoodles

Name: Snickerdoodles
Ingredients: 1 cup soft shortening; 1 1/2 c* sugar; 2 eggs; 2 3/4 cup sifted flour; 2 tsp. cream of tartar; 1 tsp* soda; 1/2 tsp0 salt; 2 Tbsp* sugar; 2 tsp. cinnamon

From Cook book (Relief Society, Houston, 1963), 1963

Makes about 5 dozen cookies.

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4547Calories

50 gProtein

604 gCarbs

224 gFat

Full nutrition (34 nutrients)

Calories4547 kcal

Protein50 g

Carbohydrates604 g

Fiber0.2 g

Sugars331 g

Total Fat224 g

Saturated Fat55 g

Monounsaturated Fat89 g

Polyunsaturated Fat60 g

Omega-34 g

Cholesterol372 mg

Sodium2881 mg

Potassium2241 mg

Calcium128 mg

Iron22 mg

Magnesium108 mg

Phosphorus574 mg

Zinc3.9 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E14 mg

Vitamin K111 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)2 mg

Niacin (B3)23 mg

Folate599 mcg

Choline295 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 24. The excerpt below is the record exactly as published.

SNXCKERDOODLES Marian Dearden Mix thoroughly: 1 cup soft shortening, 1 1/2 c* sugar, 2 eggs--Sift together and stir in: 2 3/4 cup sifted flour, 2 tsp. cream of tartar, 1 tsp* soda, 1/2 tsp0 salt* Chill--Roll into balls the size of small wal¬ nuts --Roll in mixture of 2 Tbsp* sugar and 2 tsp. cinnamon

Cook this with the app: pantry check, scaling, and the assistant.