we are working on a batch of Snickerdoodles. I've pretty much decided that these will be the cookie of choice for my bookkeeping clients this year; I can mix them up without the assistance of an electric mixer - and if all else fails, I can use the Krusteaz Snickerdoodle cookie mix. But that's a secret. Shhh. Aggie says we should share our recipe.
1 cup shortening
1-1/2 cups white sugar
2 eggs
2-3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them on an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks. It's okay to test-taste one or two. Or a few.
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