Snickerdoodles.What a great name for a cookie. If there is such a thing as a retro cookie, this is it.
This recipe goes way way back, to a little spiral bound cookbook put together by some moms in the early '60s as a PTA fundraiser. These old cookbooks are real gems. The greatest recipes lay hidden among the jello concoctions and mystery meat casseroles.
This was one of them. It is a classic. Snickerdoodles has always been my family's favorite cookie. I have made thousands of them. My kids have made thousands of them. Now I make them with different flours, and they are still just as good.
from: giddyupglutenfree, dorothy allard 2009
1 cup shortening (I use Spectrum Organic)
1 1/2 cups organic cane sugar
1 cup millet flour
1 cup sorghum flour
3/4 cup corn starch
2 tsp xanthan gum
3 tsp cream of tarter
1 1/2 tsp baking soda
1/2 tsp salt
Rolling mixture: 2 tbsp sugar, 2 tsp ground cinnamon, 1 tsp ground cloves
Heat oven to 350º.
Mix the shortening and sugar with an electric blender until creamy. Add eggs, and mix until incorporated.
Combine all the dry ingredients (except the rolling mixture) in a bowl, and stir with a whisk until thoroughly combined. Sift dry mixture into shortening mixture in 3 stages, blending each time until dry is incorporated. The last stage will have to be stirred by hand because the dough will be stiff.
Roll the dough into one-and-one-half-inch balls, then roll the balls in the sugar/spice mixture. Place 3 inches apart on the cookie sheet, and bake for 10 - 12 minutes. The cookies will flatten out when baking, and they will get their characteristic cracking toward the end. Leave them to cool on the cookie sheet for a few minutes, then transfer to a wire wrack to cool.