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 Chip 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. Makes about 4 dozen.
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.
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.
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. Makes about 4 dozen.
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.
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| 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.
Another Variation: Pumpkin Snickerdoodles - Substitute 1/3 cup pumpkin puree for one of the eggs, use brown sugar in place of half the white sugar, and about 1/2 cup wheat flour for some of the white flour. Add 1 1/2 teaspoons pumpkin pie spice* to the dough, and also to the cinnamon-sugar "rolling" mixture. Delicious!
You can also bake the dough in a 9x13" pan and turn them into bar cookies (sprinkle the cinnamon sugar on the bottom and top), but we prefer the individual ones!
* Homemade Pumpkin Pie Spice - Combine 4 1/2 teaspoons cinnamon with 1 teaspoon each ginger, cloves, allspice and nutmeg. A heaping teaspoon of cinnamon with 1/4 teaspoon each of the other spices would work well for these Pumpkin Snickerdoodles. Use some in the dough, and some in the "rolling" mixture.
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