Monday, February 16, 2009

World's Best Snickerdoodles

1 C shortening
1 C butter
3 C sugar
4 eggs
4 t cream of tartar
2 t baking soda
1/2 t salt
5 1/2 C flour

Beat first 4 ingredients on high for 2-3 minutes, until dough looks light and fluffy. Add remaining ingredients, BARELY mix in so cookies will be fluffy. Roll 1 1/4 inch dough balls in a cinnamon-sugar mixture. Bake at 4oo degrees for about 8 minutes, until the cookies are barely turning golden and the cookies are still underbaked. So yummy!!

*This recipe makes a lot of dough, so roll extra dough into balls and freeze until solid on a cookies sheet. When the dough balls are frozen, store in a ziploc in the freezer until you're ready to use them. Let them thaw for a minute before baking--just until they will allow the cinnamon and sugar to stick to them. Bake as usual--you may have to adjust the cooking time slightly.

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