Snickerdoodles

We bought a Snickerdoodle from a woman selling cookies at the Fourth of July celebration in Blanding, Utah a couple of weeks ago. They were buttery and soft and inspired me to make some of my own. I went searching this site for my Snickerdoodle recipe, which I got from Peg, a nurse I worked with at Southeast Alabama Medical Center in Dothan, Alabama many years ago. I was surprised to see I had never posted it. I went ahead and made them and they were so good I decided to post the recipe. You can see from this that not every recipe I post has to have something weird like wasabi peas in it.

What makes this recipe different? The half butter, half Crisco ratio and  cream of tartar give them a great texture. If you like them softer, use all butter and bake at a lower temperature.

  

Recipe By:

Nurse Peg in Dothan

Yield:

48

Ingredients:

½ cup butter
½  cup shortening
2 eggs
1½  cup sugar
1 teaspoon vanilla
2¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup sugar
1 tablespoon cinnamon

Directions:

1. Cream together:  butter, shortening, eggs, 1½ cup sugar and vanilla.

2. In a separate bowl, mix together flour, cream of tartar, baking soda and salt.

3. Blend both mixtures together.

4. Combine ¼ cup sugar and cinnamon. Form dough into balls and roll in cinnamon sugar.

5. Bake at 400 for 8-9 minutes.

Notes:

If you like them softer, use 1 cup butter, omitting the shortening. Bake them at 350 degrees until just browning on edges.