November 27, 2009

HOLIDAY SNICKERDOODLES


1 c. shortening
2 eggs
2 TBSP. cream of tarter
1/2 tsp. salt
1 1/2 c. sugar
2 3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon (this is where your Pampered Chef cinnamon spice blend would come in handy!)

Blend together shortening, sugar and eggs. Add cream of tartar, baking soda and salt to flour. Add to creamed mixture. In a ziploc baggie mix the cinnamon and 2 Tbsp. of sugar. Take a spoonful of dough and roll into a ball. Put each ball into the Ziploc of cinnamon/ sugar mix and shake. Place coated dough balls 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree oven for 8-10 minutes.

*Baker's hint: I think if you make larger dough balls (golf ball size), the cookies come out better because they are crispy on the outside, but still stay soft in the centers! When I make bigger cookies I add 2-3 minutes to the baking time.

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