I love to make Snickerdoodles. I remember the first time I made them. It was in Mrs. Shrewsbury’s Home Economics class at Clay Jr. High. She gave everyone a packet of recipes of things we were going to make. I had eaten snickerdoodles before of course but, I hadn’t made them. It was a really good recipe and I lost my packet of recipes. I thought about going and asking for a new packet even after I was out of jr. high. I was pretty sad that I couldn’t find the packet anymore. As you might know I keep cookbooks for forever. I still have my 4-H cook book and my cookbook from when I was 8. I had to find a new Snickerdoodle recipe. I found my new one on Crisco’s website. I think it was originally on the package of Crisco sticks, which are really convenient when you don’t want to mess with measuring shortening. We have made these many times. We even made them in the shapes of fish and other sea life.
Here is the recipe from Crisco’s website:
- 2 cups sugar, divided
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 3/4 cups Pillsbury BEST® All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
What kinds of cookies do you like?