"She was raised in Napa before moving with her family to Lake County to run a resort in the 1930s. She was known for her snickerdoodle cookies and her adventurous spirit, she traveled to Alaska over 30 times, according to archivist Rosie Grant, who found the recipe and includes it in her new cookbook "To Die For: A Cookbook of Gravestone Recipes.""
"Preheat the oven to 375 degrees. Into a large bowl, sift the flour, cream of tartar, baking soda, and salt through a sieve and set aside. In a stand mixer, thoroughly cream together the shortening, margarine, 3 cups of the sugar, and the eggs. Fold in the sifted ingredients until the dough becomes firm. Scoop out 1- to 2-tablespoon portions of the dough and roll into balls, about 2 tablespoons each."
Annabell Gunderson of Willits, California was active in her community, worked at Brookside School for over 20 years, and volunteered with numerous civic organizations. She grew up in Napa and moved with her family to Lake County in the 1930s to run a resort. She became known for her snickerdoodle cookies and extensive travel to Alaska. The snickerdoodle recipe calls for 5½ cups flour, cream of tartar, baking soda, salt, shortening, margarine or butter, sugar, eggs, and cinnamon. The method directs sifting dry ingredients, creaming fats with sugar and eggs, forming dough balls, coating in cinnamon sugar, and baking at 375°F for 8–10 minutes until lightly browned and soft.
Read at The Mercury News
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