===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:51)             Number: 373
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Snickerdoodles: Dutch Tre      Conf: (37) Home Cooki
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   The story of how this cookie got its name is wreather in mystery.
"Snicker" may have come from the Dutch word snekrad, which means snail-wheel
and applies to one of the round wheels found in clockworks; on the other
hand, "snicker" may have come from the German 'Schnecke', meaning snail.  The
Germans also give the name Schnecke to a sweet bun made of cinnamon-sprinkled
dough, rolled up pinwheel fashion and sliced to resemble snails.  Snicker-
doodles are not nearly so fancy or complicated, but they do have cinnamon and
sugar sprinkled on their tops.
   Here's a recipe for snickerdoodles that is derived from early days in New
Netherland and owes its existence to the foresight and bounty of the Dutch
wheat farmers and to the industry of ther merry, energetic housewives.

                                Snickerdoodles

1/2 cup butter or margarine (1/4 pound or 1 stick)
3/4 cup sugar
1 egg
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons cinnamon

* Set oven to heat to 325 degrees Fahrenheit.
* Put butter or margarine in large mixing bowl and allow it to soften at room
  temperature.  Press with the back of a wooden mixing spoon until creamy and
  smooth.  Add sugar gradually and continue creaming until well blended.  Add
  egg and beat well.
* Sift flour into a seperate bowl.  Measure off 2 cups, add baking powder and
  salt, and sift again.  Combine milk and vanilla extract.  Add one-third of
  flour mixture to butter-sugar-and-egg mixture.  Blend smooth.  Add half the
  milk mixture and combine thoroughly.   Add next third of flour mixture and
  blend;  add second half of milk and mix well.  Finally, add last third of
  flour mixture and mix dough to smooth consistency.
* In a small bowl combine the 2 tablespoons sugar and 2 teaspoons of cinnamon,
  and set aside.  Butter a large cookie sheet, about 12 x 15 inches.  using a
  spoon and a knife, drop mounds of dough nby the heaping teaspoonful onto the
  cookie sheet, placing them about two inches apart  (about 15 cookies to the
  sheet).  Sprinkle each mound of dough generously with the cinnamon-and-sugar
  mixture.
* Bake cookies in three batches, about 15 minutes each, or until cookies are
  lightly browned around edges and centers spring back when touched lightly.
  Remove to cooling racks.  When thoroughly cool, store in a tightly covered
  tin.

  Makes about 45 snickerdoodles.
  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1