Friday, October 31, 2008


Mmmm, Mmmm, here are those yummy Snickerdoodles I promised you. These break my rule (just a bit) of using only real, unsalted butter, as they use a combination of butter and butter-flavor shortening. Remember to have your butter and eggs at room temp. Don't let the butter get too soft, as that will cause over spreading. Don't you love that plate? I found it at a yard sale with a couple of others years ago. It's Limoge. I love serving an old fashioned cookie like Snickerdoodles on it. This is one of the simplest and best cookies. One big tip is to remove them IMMEDIATELY from the cookie sheet after you take them from the oven. If you leave them on the sheet to cool, they will overbake and you will loose that soft center that makes these so yummy. Let me know how yours turn out.
1/2 c. unsalted butter, softened
1/2 c. shortening (I use butter flavor Crisco)
1-1/2 c. sugar
2 large eggs
2-3/4 c. all purpose flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt (not kosher)
2 T. sugar
2 t. cinnamon
Heat oven to 400 degrees. Mix butter, shortening and sugar until light and fluffy. Add the eggs and mix well. Blend in the flour, cream of tartar, b. soda and salt. Shape the dught by rounded teaspoonfuls (about the size of a walnut) into balls.
Mix the sugar and cinnamon together in a small bowl.
Roll each ball in the mixture. Place 2 inches apart on an ungreased cookie sheet. (I use Silpat liners) Bake 8-10 min. or until set but not crisp. Immediately remove from cookie sheet and cool on a rack.
If you leave the cookies on the sheet, they will continue to bake from the residual heat on the pan and overcook.
Happy Baking and Happy Stamping!
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