Snicker Doodles (Another variation)

Joey Urey

By
@paljoey

This is another variation of a wonderful cinnamony cookie! I use 1/2 cup butter and 1/2 cup shortening which I took from a recipe in a newspaper 20+ years ago.

The other part "From Amish and Memonnite Kitchens" a favorite cookbook of mine.

Also check out the lemony doodles on this site!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 dozen cookies
Prep:
15 Min
Cook:
10 Min

Ingredients

1/2 c
butter (no more)
1/2 c
shortening
2
eggs
2 3/4 c
flour
2 tsp
cream of tartar
1 tsp
baking soda
1/2 tsp
salt
cinnamon sugar for coating

Step-By-Step

1When ready to bake preheat oven to 400 degree
I cut numerous sheets of parchment paper to cover my 3 cookie sheets so I don't have to wash in between baking.
2Cream shortening and sugar. Add eggs and beat well
3Sift together - flour, cream of tartar, baking soda and salt.
4Gradually stir into creamed mixture
5CHILL DOUGH FOR 2 HOURS OR MORE ( makes it so much easier to handle). Can chill for up to 5 days
6Form into balls the size of walnuts. Use 1 teaspoon for bite size, or 1/2 tablespoor for medium size.
7Combine 2 TBLS sugar and 2 tsp cinnamon into a gallon baggie. Using this drop in balls and shake to coat well. ( I usually make too much cinnamon/sugar so I store the left overs in the freezer. Don't know if this is "proper" but it works for me.
8Bake at 400 degree for 10 minutes. Watch so they don't burn. They should be light brown.
9I cool mine on the cookie sheets (covered with parchment paper) so they get crunchy

About this Recipe

Course/Dish: Cookies
Hashtag: #cinnamon