Monday, February 9, 2009

Snickerdoodles!

These cookies were a hit at the office today, the perfect little afternoon pick me up! I followed the recipe exactly, and my only suggestion is to bake them no longer than 7 minutes. They go from undercooked to overcooked in the blink of an eye!



Snickerdoodles

2 cups sugar, divided
1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 3/4 cups Pillsbury BEST® All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon

1.HEAT oven to 400°F.

2.COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.

3.COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

4.COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.

5.BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

1 comment:

Joelen said...

This is such a classic cookie - yum!