Saturday, January 30, 2010


Snickerdoodles are always a favorite cookie. They are soft but a little crunchy, sweet but not too sweet, and so darn easy to eat more than one in a sitting. I have always added more cinnamon than the recipe states and I have ,even on occasion, added nutmeg. Today I used the amount stated in the recipe. Here is why......Vietnamese Cinnamon. This cinnamon is incredible. It is one of the strongest and sweetest cinnamons around. I went to Penzeys Spices a couple a weeks ago and went wild with all of their incredible spices. I will probably never buy spices and dried herbs from the grocery ever again!

1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tbsp cinnamon

Heat oven to 350. Cream shortening, 1 1/2 cups sugar, and eggs. Mix flour, cream of tartar, baking soda and salt in a sparate bowl and then slowly blend into cream mixture. Shape dough into balls and roll tops in cinnamon sugar. Place on ungreased baking pan. Bake 10 minutes or until they are set. Don't over bake or cookies will be dry.

Print Recipe


1 comment: