But today, we will break down one of the fan favorites– a snickerdoodle recipe left behind by Annabell Gunderson.
Annabell Gunderson from Willits, California, left behind her famous snickerdoodle recipe that, as Rosie put it, is to die for.
First, you should mix one cup of shortening, one cup of margarine, three cups of sugar, and four eggs together thoroughly.
Next, sift together five and a half cups of flour, four teaspoons of cream of tartar, two teaspoons of baking soda, and half a teaspoon of salt. Once sifted, you can stir these dry ingredients into the wet ones.
Then, Annabell’s gravestone said, “Roll (softly) into balls the size of small walnuts.” And afterward, you can dip the cookie dough balls into a cinnamon sugar mixture. For the mixture, simply combine six tablespoons of sugar and six tablespoons of cinnamon.
Finally, you can place the dough balls on a baking sheet, press them down with a mason jar or the palm of your hand, and stick them in the oven.
Annabell advises baking the cookies for eight to ten minutes if you choose to bake at 375 degrees. Or, if you decide to bake at 400 degrees, the cookies will only need six to eight minutes in the oven.
“The secret is, ‘Keep the dough fluffy!'” her gravestone added. And boy, are they fluffy.
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