Wednesday, November 4, 2009

Snickersdoodles

Here is a guest favorite cookie recipe we use frequently at the Inn Above Onion Creek.

SNICKERDOODLES

1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
½ teaspoon salt
2 teaspoons cream of tarter
1 teaspoon baking soda
2 tablespoons sugar
2 tablespoons cinnamon


Preheat the oven to 350. Cream together the shortening and sugar; add the eggs and beat well. Sift together the flour, salt, cream of tartar, and baking soda, and blend thoroughly with the creamed mixture. Chill the dough. Mix together the sugar and cinnamon. Set aside.

When the dough has chilled (about 1 hour), form it into 1-inch balls and then roll each in the cinnamon-sugar mixture. Place balls 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or until set. Cookies will flatten and crack slightly during baking. Remove the cookies immediately from cookie sheets and place them on wire racks to cool. Yield: 40.





Innkeepers
Inn Above Onion Creek

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