Monday, June 8, 2009

snickerdoodle me

when you think about the "camp food" of your youth

things like spam and vienna sausages might come to mind
but not at young life camp

delicious fresh baked bread, muffins, cookies, pazookie and more every fact two desserts a day 

but my personal favorite as well as the baker intern maggie's is the jumbo snickerdoodle cookie, served after taco salad on day two of camp 

after much arm-twisting and begging i have the recipe
two versions, first one makes 910 cookies and second one makes 12 might want to go somewhere in between! 

Snickerdoodle Cookies (910)

10 lb margarine
17 lb shortening
5 gallons sugar
151 eggs
12 gallons flour
3 cups cream of tartar
1 3/8 cups baking soda
3/8 cups salt

1 3/8 cups cinnamon
7/8 gallons sugar 

Snickerdoodle Cookies (12) 

1/8 lb margarine
1/4 lb shortening
2 eggs
1/8 gallon flour
1/16 cup cream of tartar
1/16 cup baking soda
1 tsp salt 

1/16 cup cinnamon
1/16 cup sugar 

1. Beat margarine, shortening and sugar until fluffy. Add eggs and beat thoroughly.
2. Stir together the flour , cream of tartar, baking soda and salt. Add to the butter mixture, beating until well blended. 
3. In a seperate bowl combine the topping, sugar and cinnamon.
4. Portion cookies into 2 inch balls, roll in topping mixture. 
5. Place on cooking sheet and flatten slightly. 
6. Bake in pre-heated oven at 300 degrees, 5
7 minutes, or until lightly browned. 

1 comment:

Jenny said...

1/16 of a cup?
I do like camp snickerdoodles

and big fat rice krispy treats (ususally, unless it is the very first week and the kitchen does not have the process quite right and then they are dry, but I still eat them)

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