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People keep asking me for my Omah’s Christmas Snickerdoodle recipe. It’s a holiday staple.

Turns out, she is my ex-boyfriend’s Omah, but these cookies have been in my life since 1991. We’ll always be family.

Here’s the recipe.

Sift together and set aside:
2 1/2 cups sifted all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

In a large bowl, beat together until light and fluffy with an electric mixer:
1 cup vegetable shortening (Crisco)
1 1/4 cups sugar
Add 2 eggs
1 tsp. vanilla
Stir in flour mixture slowly.

Combine but keep separate:
2 Tablespoons sugar
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg

Roll dough between palms of hands, one tablespoon at a time into round balls [about an inch).
Roll each ball in sugar mixture.
Place 2 inches apart on ungreased baking sheet.
Bake at 400 degrees for 9 minutes until lightly browned. {Do not overbake.]
Remove from pan to cool.

Makes 4 dozen cookies or one big batch of delicious raw cookie dough.