Snickerdoodles!
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
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2 tablespoons white sugar
2 teaspoons ground cinnamon
**Preheat oven to 400 degrees F (200 degrees C).
**Mix together the shortening and 1 1/2 cups of white sugar until smooth (Very Important).
**Stir in the eggs one at a time, blending well after each.
**Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
**Roll the dough into balls the size of small walnuts.(I make mine slightly larger:))
**Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
**Place 2 inches apart on an ungreased cookie sheet.
**Bake in the preheated oven for 8 to 10 minutes.
Brynn's tips & secrets!
*These cookies are hard to know when they are done, like sugar cookies, if you wait till they are brown, they will be crunchy, which some people like. If you want them more chewy, you want to take them out just before they start to brown. Sometimes this takes some trial and error practice with your oven.
*If you do NOT want the bottoms of your cookies to be kind of crunchy, then do NOT roll the bottoms of your cookies in the cinnamon sugar mixture.
*Make sure that they have the "signiture" snickerdoodle look. (Meaning a crackled look on top)---see photo
