Cookbook:Snickerdoodles II

Snickerdoodles II
Category	Cookie recipes
Servings	36
Time	30
Difficulty

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One recipe for the production of snickerdoodle cookies is as follows.

Ingredients

• 344 g (2 ¾ cups or 24 oz) all-purpose flour
• ¼ tsp salt
• 1 tsp baking soda
• 2 tsp cream of tartar
• 200 g (1 cups or 6 oz) white sugar
• 100 g (½ cup or 4 oz) soft shortening
• 110 g (½ cup or 4 oz) butter
• 2 eggs, beaten
• 2 tbsp sugar
• 1 tsp cinnamon

Procedure

1. Preheat oven to 205°C (400°F or Gas Mark 6).
2. Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.
3. Roll into 1 tbsp balls.
4. Mix sugar and cinnamon.
5. Roll balls in sugar-cinnamon mixture.
6. Bake for 10 minutes or until crisp and light brown.
7. Sprinkle generously with cinnamon while hot.

Notes, tips, variations

• Other recipes add honey to the dough, which helps to keep the cookies from becoming too crisp.