from the Kitchen of Alyscia McDermott
SNICKERDOODLE COOKIES (courtesy of Betty Crocker’s Cookbook)
Prep Time: 10 minutes; Bake: 8-10 min per sheet; Makes approx. 4 dozen
1 ½ cups sugar
2 large eggs
2 teaspoons cream of tartar
¼ teaspoon salt (always optional when baking)
¼ cup sugar
1. Heat oven to 400 degrees
2. Beat 1 ½ cups sugar, the butter, shortening and eggs in large bowl on medium speed, or mix with spoon. In separate bowl, stir together flour, cream of tartar, baking soda, and salt. Blend dry mix to wet mixture.
3. Shape dough into 1 ¼ inch balls. Mix ¼ cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on parchment paper lined baking sheet.
“This favorite cookie is traditionally rolled in or sprinkled with cinnamon-sugar before baking. This nonsensically named cookie originated in New England in the 1800s.