Snickerdoodles
Today, I’m turning over CookieAisle.com to guest blogger, Cara Putman. — Ty
Cookies! I love cookies. Pull those out and I’ll try to snag one. Chocolate I could do without, but cookies, nope — they’re a weakness.
One of my favorite kinds of cookies since I was a child is snickerdoodles. They have such a funny name, but taste so good. If you’ve never had one, they are similar to a sugar cookie, but not as sweet, and coated with cinnamon and sugar rather than icing. Yum.
And as with many of the things I love, snickerdoodles have appeared in two of my books. In Deadly Exposure (releasing May), a neighbor of the murder victim supplies the heroine Dani Richards with snickerdoodles. Then in Captive Dreams (releasing in September), the heroine and her friends enjoy eating snickerdoodles while working on projects. I guess you could call snickerdoodles my idea of comfort food. The snickerdoodles are yummy, easy to make, and can be dropped rather than rolled in balls. I hope you enjoy trying them!
Snickerdoodles
INGREDIENTS
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups Gold Medal® all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
INSTRUCTIONS
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
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