SNICKERDOODLES

By emp1438

Ingredients

• 1/2 cup each butter and shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cups pastry flour
• 1 1/2 teaspoons cream of tartar (or Bakewell Cream)
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 1 tablespoon cinnamon
• 3 tablespoons Turbinado sugar

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

In the bowl of an electric mixer, cream room temperature butter with shortening until light, gradually adding sugar. Add eggs, one at a time, beating after each addition.

In a small bowl, mix together flour, cream of tartar, baking soda and salt, stirring until well combined. Gradually add flour mixture into butter/sugar mixture.

Combine 2 teaspoons cinnamon with 3 tablespoons coarse sugar (we use Turbinado) and stir until evenly mixed. (Sometimes we also stir in a pinch of vanilla bean powder as well but this step is optional). Another alternative is to store a vanilla bean or two in the sugar jar for several weeks before using in order to infuse the sugar with extra vanilla flavor.

Shape the cookie dough into balls and drop by rounded spoonfuls (we use a small ice cream/cookie scoop) 2-3 inches apart onto ungreased cookie sheets.

Bake in a preheated 400°F oven for about 10 minutes (check at 8 minutes so as not to overbake).

Note: If you don't have pastry flour, all purpose flour may be used, but cookies may be less tender. To make your own pastry flour for this recipe, combine 2 cups all-purpose flour with 1 cup of cake flour.

If you substitute the shortening with all butter for this recipe, the cookies will spread too much and flatten out; they will also brown more quickly, so we recommend using the newer non-hydrogenated Crisco in conbination with butter.

Makes about 3 dozen, depending upon size.