Monday, November 2, 2015

Snickerdoodles

We've been using this recipe for over 30 years, so I was surprised when I looked on the blog this morning to find it and discovered it wasn't here! That helped me decide which type of cookie to bake today; we don't want anyone else to have that problem in the future! 

While the oven was hot I also decided to make some Chocolate Chips Cookies to help fill the freezer. Adding pecans and craisins helped give them an autumn taste and feel.


Snickerdoodles

1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour (in Florida I add an additional 1/3 cup)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Mix together butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough into small balls. Roll in cinnamon sugar (about 1/2 cup sugar to 2 tablespoons cinnamon) and place 2" apart on cookie sheet. Bake at 400° for 8-10 minutes or until set. Remove to cooling rack. Store tightly covered.

Note: This recipe comes from Betty Crocker's All Time Favorites, which is the recipe book that started Wayne's Saturday cooking/baking hobby. He made these in May 1983.
I use my cookie scoop to plop the dough in the cinnamon-sugar filled cake pan, then roll the balls around until coated. Works great!

Variation: Eggnog Snickerdoodles - Add 1/2 teaspoon rum extract to dough. Roll in mixture of 1/4 cup colored sugar and 1 teaspoon nutmeg. These are fun to add to a holiday cookie tray.

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