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Snickerdoodles are a classic cookie. Nothing could improve on their simplicity. And they are so easy, even young children can make them. These cookies are a great way to start out the holiday cookie season.

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Snickerdoodles (from Emeril)

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup shortening

8 tablespoons (1 stick) unsalted butter, softened

1 1/2 cups sugar, plus 3 tablespoons

2 large eggs

1 tablespoon ground cinnamon

Preheat the oven to 350 degrees F. Sift the flour, baking soda, and salt into a bowl. With a standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack. Makes 20 cookies.

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