Snickerdoodles IV

SUBMITTED BY: Ann PHOTO BY: Kay

"Cinnamon cookies."

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

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INGREDIENTS

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar
2 teaspoons ground cinnamon

READ REVIEWS (16)

DIRECTIONS

Preheat the oven to 400 degrees F (205 degrees C).
Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
Roll the dough into the size of small walnuts.
Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 16, 2005 by TchrJrHi

This is the cookie my mom used to ALWAYS make at Christmas. I was surprised when I found it on here. The only thing I did differently was to add just a pinch of nutmeg. These were great. Thanks for the post.

7 users found this review helpful

Reviewed on Nov. 14, 2006 by Kay

I find that using a better quality of cinnamon adds to the taste of the cookie. It is also important to cream the mixture well in the first step of mixing the shortening, sugar and eggs.

3 users found this review helpful