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Snickerdoodle Cookies
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A Baker's Dozen of Christmas Cookies -- Day 6
I used to bake these in college for my roommates and friends and they always won me admiration. The recipe comes from a Betty Crocker cookbook that my Mother gave me that I keep bound together by duct tape. The page it is on has definitely been splattered a few times.
They are basically a sugar cookie, with a little cinnamon. Very simple, very sweet, very delicious. And great at Christmas time when we can be overwhelmed by over-the-top sweets. Santa loves them with milk, by the way.
-- Reagan Walker
Hands on time: 15 minutes Total time: 25 minutes Serves: Makes 3 dozen
Ingredients:
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1 1/2 cups sugar
1 stick butter or margarine
1/2 cup shortening
2 eggs
2 3/4 cups of all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons cinnamon
Instructions:
Preheat oven to 400 degrees. Beat together 1 1/2 cups sugar, butter or margarine, shortening and two eggs (an electric mixer works best). Combine the all-purpose flour, cream of tartar, baking soda and salt. Mix and then fold into the creamed mixture.
Shape dough into balls. Mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon and sugar mixture, and then place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool on a wire rack.
Shape dough into balls. Mix 1/4 cup sugar and 2 teaspoons cinnamon. Roll dough balls in cinnamon and sugar mixture, and then place 2 inches apart on an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool on a wire rack.
Nutrition:
Per cookie: 116 calories (percent of calories from fat, 44), 1 gram protein, 15 grams carbohydrates, trace fiber, 6 grams fat (2 grams saturated), 17 milligrams cholesterol, 94 milligrams sodium.
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