This Snickerdoodles recipe is preserved from a typewritten card filed under Cookies in My Mom’s Recipe Box. The original wording, abbreviations, capitalization, directions, baking temperature, and yield are retained as they appear on the card.
Original Recipe Card
Ingredients
- 1/2 c. butter or margarine, softened
- 1/2 cup vegetable shortening
- 1 1/2 c. sugar
- 2 eggs
- 2 3/4 c. flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 tbsp. sugar
- 2 tsp. cinnamon
Directions
Cream margarine, shortening, 1 1/2c. sugar, and eggs. Blend in flour, cream of tartar, baking soda, and salt. Roll tsps. of dough into balls. Mix remaining sugar and cinnamon, and roll the cookie balls in the mixture. place 2″ apart on ungreased cookie sheet and bake 400° for 8-10 mins.
Yield
Makes 72 cookies
Preservation Notes
This recipe is preserved on a typewritten index card. The scan retains the card’s original capitalization, abbreviations, spacing, paper tone, and slightly worn edges.
Notes From the Original
The ingredient line allows “butter or margarine,” while the directions specifically say “Cream margarine.” The lowercase “place” and the original abbreviations are also retained exactly as typed.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
