This is one of my favorite cookies ever.

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Snickerdoodle

This is the snickerdoodle recipe that Marguerite Render Barre used.

Course Dessert, Snack

Cuisine American, German

Keyword Cookies, Family Favorite

Prep Time 15 minutes minutes

Servings 24 Cookies

Author Marguerite Render Barre

Equipment

• 1 Measuring Spoons
• 1 Measuring Cup
• 1 Large Mixing Bowl
• 1 Wooden Spoon
• 1 Spatula
• 2 Cookie Tray
• 1 Cooling Rack

Ingredients

• 1/2 Cup Margarine
• 1/2 Cup Butter
• 1 1/2 Cup White Sugar
• 2 large Eggs
• 2 3/4 Cup All Purpose Flour
• 2 tsp Cream of Tartar
• 1 tsp Baking Soda
• 1/4 Tsp Salt

Cinnamon & Sugar topping

• 2 Tbsp White sugar
• 2 Tsp Cinnamon

Instructions

• Cream the margarine, butter, eggs and 1 1/2 cups of sugar in the bowl.
• combine flour, salt, cream of tartar, baking powder
• stir all together into creamed mixtured
• shape into 1″ balls.
• Combine cinnamon & Sugar together into topping
• roll balls in sugar & cinnamon topping mixture
• arrange on ungreased cookie sheet
• Bake 400F for 8-10min.

Notes

This is one of the classic cookies in our family.

The first recipe I thought to add to my online collection of recipes was this one. This one is the recipe that my mother made every single Christmas of my youth.

This is the one that my wife asked my mother for when we first married and started making thereafter.

This is the one my kids grew up having every single Christmas as well.

Last year, not for the first time, we couldn’t immediately find the scrap of paper that has endured all these Christmases. Interestingly, it’s not the first scrap of paper, because the one we’ve been using as emailed on a Christmas even shortly after we bought this house.

It’s an emotional thing, the memories of food.

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Sour Cream Coffee Cake [Jewish Coffee Cake]

Nana FItzgerald’s recipe, most often made by Mom

Course Breakfast, Dessert

Cuisine American, Jewish

Keyword Coffee Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Author Phyllis Fitzgerald

Equipment

• Mixer
• Spatula
• Bundt Pan optional
• Tube pan Optional

Ingredients

• 3 cups Flour
• 1.5 cups White Granulated Sugar
• 1.5 Sticks Margarine [6oz]
• 1.5 tsp Baking Powder
• 3 Eggs large
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract [Grampie Durgin’s if you have it]
• 1/2 pint Sour Cream

Topping

• 1/4 cup sugar
• 1/2 cup walnuts
• 1 tbsp cinnamon

Instructions

• cream the margarine and sugar
• mix in eggs
• add dry ingredients
• add sour cream
• add vanilla last
• mix until batter smooth
• prepare bundt pan — using crisco or margarine and flower to prep pan
• half batter in pan
• cover with 1/2 the topping
• add rest of batter on top
• cover with the rest of the topping
• put in oven for 1hr
• cool on wire rack for at least an hour