SNICKERDOODLES FROM BETTY CROCKER KITCHENS

Snickerdoodles from Betty Crocker Kitchens image

Provided by CHEF GRPA

Categories Dessert

Time 50m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour (or unbleached flour I use Gold Medal)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Steps:

1. Heat oven to 400*F.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Tips:: Purchasing- To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Substitution: Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.
How-To: These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
My Note:.

Nutrition Facts : Calories 93.7, Fat 4.3, SaturatedFat 1.8, Cholesterol 12.8, Sodium 58.5, Carbohydrate 12.9, Fiber 0.2, Sugar 7.3, Protein 1