Saturday, August 1, 2009


Mark and I both love snickerdoodles but it has been a long time since we've made them. Mainly because the last time we made them it was a disaster. We were still living in Tucson and decided to make Christmas cookies for our neighbors who we rarely saw. When we opened our can of shortening, it had a slight discoloration but we didn't think much of it. The snickerdoodles filled the house with an amazing cinnamon smell and we could not wait to try a bite of their soft, chewy goodness. We both took a bite and immediately spit it out. The shortening must have gone bad because all though they looked and smelled delicious, they were disgusting. I think it ruined snickerdoodles for us for awhile but now we are back in love.

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

1 comment:

Jackie said...

Yay, thanks for posting this recipe. These snickerdoodles were fabulous!


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