Skickerdoodle!
Not only is that one of the coolest cookie names ever, but these cookies are light and not too sweet to handle. I wouldn't eat too many at once because of all the butter and shortening, yikes! Snickerdoodles are really easy to make, so no stress.
I got the recipe from reliable Betty Crocker online.
Ingredients
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups Gold Medal® all-purpose or unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
1.Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
How do I like my cookies?
Well, I think they are best soft, but I don't mind crunchy cookies as long as I don't feel like my teeth are going to come out when I bite down. The Snickerdoodles are a little crunchy, but the good kind. They fall apart in your mouth right when you bite down and go perfectly with a glass of milk.
Baking the world a better place!
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