Snickerdoodles

in Diana's Recipe Book

Average Rating:  (total ratings: 7)

Servings: Makes 4 dozen cookies

Comments: Snickerdoodles make a wonderful cookie for holiday gift-giving. Wrap them between layers of wax paper and place them in a pretty holiday tin or if desired, wrap them in cello wrap and tie with colored ribbon. It seems that most people really enjoy Snickerdoodle cookies and giving them as a "homemade" gift from your kitchen is so greatly appreciated.

Ingredients: 1 1/2 cups granulated sugar 1/2 cup (1 stick/4 oz/113g) butter or margarine, softened 1/2 cup shortening (such as Crisco) 2 eggs 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup granulated sugar 2 teaspoons ground cinnamon

Instructions: 1. Heat oven to 400ºF (200ºC). 2. Mix the 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. 3. Shape dough into 1 1/4-inch balls. Mix the 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies. Photograph taken by Diana Baker Woodall© 2001

Source: Betty Crocker

Date: December 2001

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