Among the things that’s been littering the top of my dresser for years is a recipe card labeled Snicker Doodle, in my grandmother’s handwriting on one of her personalized recipe note cards. Mom thought she had the cards made in the 1980 for Mimi, who is my father’s mother. However, the recipe is almost certainly older than that.
I tried making it this morning, and I made it with 4 tablespoons of butter rather than shortening. The result was something more like coffee cake than the bar-cookie I remember, but it was still delicious. Herewith, an ancient Watt family recipe, deliriously simple to make.
• 2 eggs
• 1 cup sugar
• 1 cup milk
• 2 cups flour
• pinch salt
• 4 teaspoons baking powder
• 4 tablespoons shortening (melted)
1. Beat eggs. Add sugar to eggs.
2. Mix dry ingredients together.
3. Add to egg mixture alternating with milk.
4. Add shortening.
5. Mix well.
6. Pour into 8″x8″x2″ greased pan.
7. Sprinkle top with 1/4 cup sugar & 1/4 teaspoon of cinnamon & 1/4 teaspoon nutmeg on top of batter.
8. Bake at 350 degrees F for 30 minutes. Serve warm.
For a variety of reasons, this first recipe reproduction didn’t quite turn out as expected. It was more like a coffee cake than a cookie. I didn’t use shortening (presumably Mimi meant Crisco? I’m not sure), but butter instead. The more serious problem was that because of a school duty I had to take it out of the oven a few minutes early; thus the center was undercooked and the whole cake-like feel to it collapsed into an overly doughy center. Since I used a glass (Pyrex) pan and not metal, the butter in the batter was enough to keep it from sticking to the sides of the pan. If you try this recipe, please comment and let me know the results.