The only thing I use cream of tartar for is making meringue mushroom cookies. But the info on leavening agents was helpful; thanks!<<<
You are welcome, I always smile when someone can use the info.
We used cream of tarter in many recipes, 50 years ago, rare today.
I think we also cleaned our aluminum coffee pots with it...could be wrong on that one.
I’ve used cream of tartar to clean a pot or two, but my most common use is to make Snickerdoodle cookies. YUM
Snickerdoodles
1/2 c. butter or margarine, softened
1/2 c. shortning
1 1/2 c. sugar
2 eggs
2 1/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 Tbs. sugar
2 tsp. cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortning, 1 1/2 c. sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet. About 6 doz. cookies