But I do hold a particular love for the:

Snickerdoodle

Origins

Snickerdoodles are often claimed to have been invented in the 19^th century US but this is disputed a the recipe for the cookies cannot be found in any cookbook of the era. Plenty of recipes for currant cakes and jumbles combining sweet spices, nuts and dried fruits can be found, however, and many of the first snickerdoodle recipes call for these ingredients. Some believe snickerdoodles are a New England recipe with English origins, while others believe they are a creation of the Dutch. While the origin of the name has been lost, it has been speculated that "snick" may be a reference to St. Nicholas.

(That's ME!)

Historical Recipes

From the Boston Globe, June 4^th, 1898

Snickerdoodles

Three quarters of a cup of butter, 2 cups of sugar, 1 cup of milk, 3 cups of flour, 2 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda. Mix; drop on a tin in spoonfuls, sprinkle with sugar and cinnamon, and bake in quick oven.

M. Elizabeth Adams.

From the Idaho Daily Statesman ( Boise, Idaho), October 20^th, 1901

"Snickerdoodles" is the somewhat fantastic name of quickly made little cakes especially dear to the children's heart. A recipe for them copied from an old scrapbook says: "Stir together two cups of sugar and half a cup of butter. When creamy, add two well-beaten eggs, then one cup of milk, with a teaspoonful of soda, dissolved in it; and, lastly, add two and a half cups of flour, with two teaspoonfuls of cream of tartar and half a spoonful of salt. Beat the batter thoroughly, and bake in shallow pans, dusting the top of the cake before baking with cinnamon and sugar. Bake fifteen minutes, and when cool cut in squares. This receipt will make two panfuls, which will cut into twenty-four squares.

(This is NOT how I prefer my Snicks I like 'em round with a snap and a chew.)

Dough:

½ cup each butter and shortening (or marg), at room temperature
1 ½ cups sugar
2 eggs
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 ¾ cups all-purpose flour

 

Beat butter, shortening, sugar and eggs together until creamy. Add cream of tartar, baking soda and salt, then blend. Add flour and mix well. Chilling overnight is preferred; otherwise at least two hours

 

Topping:

3 tablespoons sugar
1 tablespoon cinnamon

 

Preheat oven to 375°F.

Combine topping ingredients in small, shallow bowl. After chilling, shape dough into balls about 1 ½ inches in diameter. Drop dough balls into topping mixture and coat entire surface well. Place on ungreased baking sheets about 2 inches apart.

Bake in a 375°F degree oven for 10 minutes or until golden brown. Let stand one minute and remove to cooling racks.

Makes about 3 dozen cookies.