Thursday, December 9, 2010

Christmas Baking. Day 2. Cookie #7. Snickerdoodles.

The ubiquitous holiday Snickerdoodle. What would Christmas be without the Snickerdoodle?
Snickerdoodle Ingredients: 1 cup Crisco 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 tsp cream of tartar 1 tsp soda 1/2 tsp salt Cream Crisco and sugar. Add in eggs. Sift flour, cream of tartar, soda, and salt. Stir flour mixture into creamed mixture. Cover and chill. (Whenever a recipe calls for the mixture to chill, I let it rest overnight.) Roll into small balls. Roll in mixture of 3 TB sugar and 3 TB cinnamon. Bake at 400 degrees 8-10 minutes.
Flour and cream of tartar ...
baking soda...
and salt go into the sifter.
Sift away.
Cream the Crisco.
Slowly add in sugar with beaters going.
Add in eggs, beating after each addition.
Slowly add in flour.
Cover with plastic wrap and refrigerate overnight.
Make a mixture of 3 TB sugar and 3 TB cinnamon.
Roll dough into small balls, then roll in the sugar/cinnamon mixture.
Place on ungreased baking sheet and bake at 400 degrees 8-10 minutes.
Cool on racks.
This makes your house smell all cinnamoney.

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