• Traditional Holiday
Cookies
Contributed by Jackie Valenti, you can check out her website
at cookingkeptmesane.com for more recipes.
Snickerdoodles date
back to the late 1800’s.
Th ey are a traditional
cookie baked with cinnamon,
and best eaten warm
but taste good any time of
day. Th ere is nothing better
then the delightful aroma of
cinnamon on a crisp autumn or cold winter day.
Snickerdoodles
1 ½ cups sugar
1 stick unsalted butter, softened
½ cup shortening
2 eggs at room
temperature
2 ¾ cups All purpose fl our
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
2 teaspoons ground cinnamon
DIRECTIONS:
Heat oven to 400ºF.
Mix 1 1/2 cups sugar, the butter, shortening and
eggs in large bowl. Stir in fl our, cream of tartar,
baking soda, powder and salt.
Use an ice cream scoop to form 1 inch balls. Mix
1/4 cup sugar and the cinnamon. Roll balls in
cinnamon-sugar mixture. Place 2 inches apart on
parchment lined cookie sheet.
Bake 8 to 10 minutes or until set. Remove from
cookie sheet to wire rack. Do Not over bake, you
want them soft and chewy. •
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