Recipe Description
Recipe Submitted By: Judy Key of Judy’s Kitchen
Snickerdoodle Cookie
Ingredients:
1/2 cup vegetable shortening*1/2 cup butter, room temperature1 1/2 cups granulated sugar2 eggs2 3/4 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda1/4 teaspoon salt2 tablespoons granulated sugar2 tablespoons ground cinnamon* Do not try making this recipe using butter only and skipping the shortening. You will not be happy!
Preparation:
Preheat oven to 400 degrees F.
In a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar, baking soda, and salt; stir until well blended.
In a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon.
Using your hands, roll dough into balls the size of small walnuts; roll in the prepared sugar/cinnamon mixture. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake approximately 8 to 10 minutes or until light brown and just almost set (these cookies firm up as they cool).
Remove from oven and cool on wire cooling racks. Cookies puff when they begin to bake and then flatten out with crinkled tops.
Makes 8 dozen cookies.
