Okay, so recipes for Snickerdoodles are not that hard to come by. I really love eating these cookies, enjoy making them even more and, at the top of the list, thoroughly love converting people. Apparently, some of you are scared of them. I once had a fellow menswear specialist (this was in another life, seemingly) rave about those "short-bread-y cookies with the sugar and cinnamon on top" that I gave to everyone on the floor. He had no idea that what he was eating was a snickerdoodle. I seldom brag about such things but I happen to have extra-special Snickerdoodle baking ability; mine always taste better than anyone else's.
Snickerdoodles are perfect paired with a cuppa or, if you must, some coffee. Don't let the Cream of Tartar scare you--it is, of course, what gives these cookies their bite and lightness. If it wasn't for these cookies, COT would only be employed part-time to fluff up eggs. Have mercy and make some Snickerdoodles today!
SNICKERDOODLES
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons cinnamon
Thoroughly mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, baking soda and salt. Shape dough into balls. Roll balls into sugar/cinnamon mixture. Bake for 8-10 minutes @ 400 degrees. YUM!!
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