Snickerdoodles from The Beverly Lewis Amish Heritage Cookbook, 20th Anniversary Edition

For twenty years, this bestselling cookbook from award-winning Amish fiction author Beverly Lewis has brought the homespun taste of Amish country to kitchens around the world. Now updated and expanded, this 20th anniversary edition includes

· more than two hundred authentic, time-tested recipes--including ones never before published!
· time-saving tips for your kitchen and gatherings
· beautiful new interior and lay-flat binding
· beloved book excerpts surrounding Plain culture
· Amish sayings and scriptural wisdom
· personal glimpses into the Plain life

Passed down in recipe boxes for generations, these favorite dishes and desserts bring the tasty heritage of the Amish to your table, "for sure and for certain" becoming a lasting part of your family's mealtimes--and creating unforgettable moments for years to come.

Recipe
Ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 3/8 cups sifted flour
1 teaspoon cream of tarter
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon

Instructions:
Mix together butter, sugar, and egg. Sift together flour, cream of tarter, baking soda, and salt; stir into creamed mixture. Chill dough for 1 hour. Roll into balls the size of small walnuts. Combine sugar and cinnamon; roll balls in mixture. Place cookies 2-3 inches apart on ungreased baking sheets.
Bake at 400°F until lightly browned, approximately 6-8 minutes. (Cookies puff up at first, then flatten out with a crinkle top.) Makes 3 dozen cookies.

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