Sharing a recipe today--everyone loves Snickerdoodles, a creamy, rich cookie rolled in sugar and cinnamon. Yum.
(from allrecipes.com)--with adjustments by me. Buy a fresh jar of cream of tartar every year. I use King Arthur brand flour. I like to let the dough rest in the refrigerator for a day or so before baking.
1 cup shortening
1 1/2 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
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