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Snickerdoodles
 
Makes 5 dozen 2 inch cookies
 
Ingredients:
 
1 cup soft shortening (margarine)
1 1/2 cup granulated sugar 
2 eggs 
2 3/4 cups flour 
2 teaspoons cream of tartar 
1 teaspoon baking soda 
1/2 teaspoons salt (optional) 
 
Directions:
 
Combine shortening (margarine), sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt (optional). Then chill dough for about 20 minutes. Preheat oven to 400 degrees. Roll dough into balls the size of small walnuts. Roll into mixture of 2 tablespoons of sugar and 2 tablespoons of cinnamon. Place about 2 inches apart on ungreased baking sheet (you can also use aluminum foil). Place in preheated oven for about 8-10 minutes or until golden brown. 


   Peanut Brittle 
 
Ingredients:

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
 
Directions:

1.Grease a large cookie sheet. Set aside.

2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. 
 
3.Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
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