SNICKERDOODLES

This is a classic - Thanks Jessica - you know at times I think the old gets shoved aside for the new and sometimes get lost... with great cooks around us and technology at the touch of a button it is our responsibility to try and keep these family favs alive and well!
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Snickerdoodle Cookies

Snickerdoodles
Makes about 2 dozen cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

• 1 3/4 cups sugar
• 1 tablespoon cinnamon
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 large eggs

DIRECTIONS:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.

2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and the beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment -lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool in the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.


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