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Snickerdoodles

Guest Author - Sandy Moyer

Snickerdoodles

  • 1 cup margarine
  • 1 cup vegetable shortening, such as Crisco®
  • 3 cups sugar
  • 4 eggs
  • 5-1/2 cups flour
  • 4 tsp. cream of tartar
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 T. sugar
  • 4 tsp. cinnamon

Preparation -
Cream together the margarine, Crisco®, sugar and eggs. Mix all the dry ingredients together in a separate bowl. Add the dry ingredients to the creamed mixture and mix well to form a soft cookie dough; set aside. In a small bowl combine 4 T. sugar and 4 tsp. cinnamon; mix well. Form small amounts of cookie dough into 1" to 1-1/2" round balls. Roll each ball of dough in the cinnamon-sugar mixture. Place the coated balls of dough, about 3 inches apart, on ungreased cookie sheets. Bake in a preheated oven at 400º for 8 to 10 minutes. Cool the baked cookies completely before storing in an airtight container.

BetterBake TM Cookie Pan 15x14BetterBake TM Cookie Pan - 15" x 14"
Cookies brown better, won't underbake, and won't stick to this heavy-gauge, textured aluminum pan. The surface will not scratch, wear off, rust, or warp and it's dishwasher safe.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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