7th Grade home ec class...

10/1/09

This was cookie project #2 for the day today....something I have not made since 7th grade home-ec class...and probably will not make again. I was not impressed with them at all....oh well. Here it is!

I used the suggestion at the bottom...half and half sugars and butter flavored shortening.

Snickerdoodles

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

Cream together the following:

1/4 cup (48 grams) shortening

1 1/2 sticks unsalted butter (170 grams)

1 1/2 c. (300 grams) sugar

Add the following to the creamed mixture and combine completely:

2 large eggs

Sift together: (you don’t really have to sift this, but do be sure to rid the cream of tartar of any lumps)

2 1/4 c. flour (318 grams)

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

Combine the creamed ingredients and the dry ingredients. Divide the dough equally into three portions, wrap in waxed paper and thoroughly chill the dough.

When the dough is thoroughly chilled divide each third into 12 pieces of dough and form into balls.

Topping:

Stir together 3 Tablespoons sugar and 1 Tablespoon ground cinnamon.

Roll each ball in the cinnamon sugar topping and place on the parchment lined cookie sheet. Bake in the center of the oven for 10 minutes. The cookies should puff up and then deflate while in the oven. Cool the cookies on the cookie sheet for 2-3 minutes and then transfer the cookies to a wire rack to cool completely.

Yield: 36 cookies

Tags: buttery, Cinnamon, Cookies

This entry was posted on August 5, 2009 at 11:15 am and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
4 Responses to “Snickerdoodles”



Try this cookie recipe with butter flavored shortening, and divide the sugar amount into: 1/2 brown sugar and 1/2 white granulated sugar. I have a similar recipe and the brown sugar and butter flavored shortening send them over the top.