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Snickerdoodles
- 1 cup margarine
- 1 cup vegetable shortening, such as Crisco®
- 3 cups sugar
- 4 eggs, lightly beaten
- 5-1/2 cups flour
- 4 tsp. cream of tartar
- 2 tsp. soda
- 1/2 tsp. salt
- 4 T. sugar
- 4 tsp. cinnamon
Preparation -
In a large mixing bowl, cream together the margarine, Crisco®, sugar and eggs. Mix all the flour, cream of tartar, soda and salt together in a separate bowl. Add the dry ingredient mixture to the creamed mixture and mix well to form a soft cookie dough; set aside. In a small bowl combine the 4 T. sugar and 4 tsp. cinnamon; mix well. Roll small amounts of cookie dough into 1" to 1-1/2" round balls. Roll each ball of dough in the cinnamon-sugar mixture. Place the coated balls of dough, about 3 inches apart, on ungreased cookie sheets. Bake in a preheated oven at 400º for 8 to 10 minutes. Cool the baked cookies completely before storing in an airtight container.
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