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Sunday, September 4, 2011

Snickerdoodles

Snickerdoodles
Ok, so this isn't a new recipe, and I'm already "cheating" on this blog's premise, however, these are a fan-favorite, and one my favorite people requested these cookies.  You really can't go wrong with this classic cookie recipe! 
Servings: 36, 3 inch cookies

INGREDIENTS:
½ cup unsalted butter, softened to room temperature
½ cup butter flavored shortening/Crisco
1 ½ cups white sugar
2 eggs, room temperature
2 teaspoons vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons of white sugar
3 tablespoons cinnamon

DIRECTONS:
      1.      Preheat oven to 375F.

2.      In mixing bowl, cream together sugar, butter, shortening until light and fluffy.  Add eggs and vanilla.  Add the flour, baking powder and soda, cream of tartar, cinnamon, and salt. Mix together until fully combined and no flour is showing. 

3.      Mix together the remaining sugar and cinnamon in a rounded plastic dish with a lid, shake until fully combined. 

4.      Refrigerate dough for up to 1 hour to allow the dough to firm up. 

5.      Using a tiny ice cream scoop/disher or a tablespoon, create walnut sized balls of dough, add them 2 at a time to the cinnamon sugar mixture, and shake/roll the dough until completely covered in cinnamon sugar. 

6.      Place dough on a parchment covered cooking sheet, with at least 2 inches in between the cookie dough.  Bake for 8-10 minutes until set, but not too hard.  Remove from the oven; allow to sit on the baking sheet for approximately 2 minutes before moving to a cooling rack. 
7.    Store in air-tight container, if they last that long! 

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