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Impending winter storms always lead locals to load up on bread, milk and eggs, the chief ingredients for French toast. For those who do not wish to enjoy that treat, Jacob Russell suggests that they take the final element of that trio and combine it with the ingredients below to make Snickerdoodles.
The West Philly inhabitant and former East Passyunk Crossing dweller can thank his grandmother Ruth for his infatuation with these cookies, which he used to enjoy as a boy with homemade root beer. Decades removed from his childhood, he still thinks of them as lovely reminders of levity.
Ingredients:
1 cup of butter or margarine
1-1/2 cups of sugar
2 eggs
2-3/4 cups of flour
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1/2 teaspoon of salt
Cinnamon sugar, for dusting
Directions:
Preheat oven to 350 degrees. Blend the shortening and the sugar, stir in the eggs and add the dry ingredients. Drop the batter by tablespoons on an ungreased cookie sheet, and bake for 25 minutes. Dust with the cinnamon sugar when finished.
Send your recipe to the South Philly Review at [email protected] and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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