Our good family friend, Eric, came over for a tamale dinner the Sunday before Christmas. He and Brother Bear made Snickerdoodles together. I hope you enjoy our little slide show. Baby Bear wanted to help too, but he thought greasing the cookie sheets was a little more than he could handle. He got some shortening on his fingers and fussed until we wiped it off!
Here is the recipe they used for the Snickerdoodles.
1 cup shortening
1-1/2 cups white sugar
1 teaspoon vanilla
2-3/4 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 Tablespoons white sugar
2 teaspoons ground cinnamon
1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. In a medium bowl, cream together the shortening and sugar. Add eggs, one at a time, mixing after each. Add vanilla. Sift together the flour, 1/2 tsp. cinnamon, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended.
3. In a small, shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 incehs apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.
*This recipe was adapted from the "Snickerdoodles V" recipe on Allrecipes.com