Friday, December 30, 2016

Snickerdoodles

These are from my mom's cookbook and my friend Miquelle.  They are the best sugar cookies and soft!

Cookie Dough:
1 c. shortening (I like to use half cup shortening and half cup butter)
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. soda
1/2 tsp. salt

Cinnamon Sugar Mixture:
1/4 sugar
2 T cinnamon


Cream shortening (and butter) with sugar.  Add eggs.  In a separate bowl mix flour, cream of tartar, soda, and salt.  Combine.  

Cover and chill dough at least 1 hour (optional, but if you don't, your dough will be sticky and the cookies will be flatter).

In a small bowl mix 1/4 sugar and 2 T cinnamon.   Roll dough into 1 1/4 inch balls and roll in a mixture of cinnamon and sugar.

Bake at 400 degrees for 8-10 minutes. **Take care to not over bake the cookies. They will not be brown but will still be gooey when you pull them out of the oven, let them sit on the pan for 1-2 minutes then place on cooling rack. They cook a little more as they cool.

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