February 23, 2012


Who doesn't love a good snickerdoodle?! Buttery, cinnamon-y, sugar-y goodness?  These will smell up your kitchen to high heaven before they are even finished baking!

2 3/4 cups flour 
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter flavored shortening
8 tablespoons softened butter, salted
1.5 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, soda, tartar and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry mixture and beat until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 inch balls, then roll in cinnamon sugar. Space them evenly on ungreased cookie sheets (about 12 to a sheet.
Bake until light brown, but still moist in the center, about 9 minutes. Cool on a rack.

Yields approximately 3 dozen.

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