Snickerdoodles

[David Bergdahl]

Ah, Schnecken!! Now that's something recognizable. . . dough and filling
rolled up and cut; baked they resemeble a snail  (hence the name)

Julia Van Nutt wrote:

>  From the great James A. Beard's classic _James Beard's American
> Cookery_,1972: "In the middle to late nineteenth century regional
> cookbooks these appear under many names. The earliest church society
> cookbooks from the Hudson River region call them Schnecken Noodles,
> Schneckenoodles, or Snecke Noodles. Lower Midwest cookbooks,
> especially those of Kentucky and Missouri, list them as
> Snickerdoodles. Most recipes differ very little from crinkle cookies.
> Some recipes include 3/4 cup raisins with the sifted flour mixture."
>         Thanks for bringing this gem to our attention. We may include
> a Snickerdoodle recipe in one of our forthcoming "Cobtown" books.
> Hope the above helps.
> Robert Van Nutt

My first mother-in-law (from Prien in Bavaria) made them.
____________________________________________________________________
David Bergdahl          http://oak.cats.ohiou.edu/~bergdahl
tel:  (740) 593-2783
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