Snickerdoodles
 
 
Author:
Serves: 3½ dozen cookies
Ingredients
  • ½ c Shortening
  • ½ c Butter
  • 2 c Sugar, divided
  • 2 eggs
  • 2¾ c Flour
  • 2 tsp Baking Powder
  • 1 tsp Cream of Tartar
  • ¼ tsp Salt
  • 1 Tb Cinnamon
Instructions
  1. To begin, preheat your oven to 400 degrees.
  2. In a mixing bowl, you are going to beat together a half cup of shortening and a half cup of room temperature butter. Mix in one and a half cups of sugar, mixing until it is smooth, and give your bowl sides a scrape. Next you will beat in two eggs, until fully incorporated.
  3. In another bowl, stir together the flour, baking soda, cream of tartar and salt. Mix the flour mixture into the sugar mixture, half at a time, until just combined. Give the bowl another scraping to make sure everything is mixed in.
  4. Now in a small dish, combine a the remaining half cup of sugar, and the cinnamon.
  5. Preferably using a cookie scoop, measure out a rounded tablespoon of cookie dough. Roll it between the palms of your hand to make it a smooth little dough ball. The dough balls should be about the size of a “doughnut hole” or ping pong ball. Roll it in the cinnamon-sugar and place it on an ungreased cookie sheet. Repeat with more dough, placing them 3 inches apart. If your sugar is a bit coarse, every once in a while give the mixture a stir, because the cinnamon will settle down towards the bottom.
  6. Bake the cookies for 8-10 minutes or until the are cracking on top and look rather dry on the surface. Gently remove them to a cooling rack with a thin spatula, to cool. Repeat with all of the dough.
  7. Enjoy!
Recipe by Cosmopolitan Cornbread at http://cosmopolitancornbread.com/snickerdoodles/