Hi all! Hope your week has been going well. I'm still on my baking rampage, so last night, I made the following snickerdoodle recipe for the kids' swim instructors and for us, of course. I simply doubled the recipe and it worked out great. These are some of the best snickerdoodles I have ever tasted. These are the same ones I made for Eldest Son when he was away at camp and even one of his cabinmates said I was a better baker than his mom. Here you go...
Snickerdoodles
Cookies:
1/2 C butter, room temp
1/2 C shortening
1-1/2 C white sugar
2 eggs
2 tsp vanilla
2-3/4 C flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
Topping:
2 Tblsp white sugar
2 tsp cinnamon
Preheat oven to 400. Cream together butter, shortening, sugar, eggs and vanilla. Add the dry ingredients until incorporated. Mix the ingredients for the topping in a shallow dish or plate.
Roll rounded tsp sized pieces of dough into balls and roll in the topping. Pleace 2 inches apart on ungreased baking sheet.
Bake 8-10 minutes until just set. Leave on baking sheet for no more than 2 minutes and then remove cookies to a cooling rack. The cookies should be soft with a small crunch around the edges. Enjoy!!
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