Pretty Dishes


Snickerdoodles
April 21, 2010, 11:07 pm
Filed under: Recipes

Snickerdoodles are a favorite cookie of mine, especially during the holidays (which is when these photos were taken). I prefer snickerdoodles that are fluffy and just barely set, so this batch was a little flat and crisp for my taste, but the flavor was just right. When I make them again I will use a little more flour and also roll them out larger, but still bake them for the same amount of time.

Snickerdoodles

This recipe comes from Martha Stewart and makes about three dozen cookies.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar
2 large eggs
2 tablespoons cinnamon

Preheat the oven to 400 degrees F, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat pads or parchment paper; set aside.

Sift together the flour, cream of tartar, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, shortening, and 1 1/2 cups of the sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs and beat to combine. Add the dry ingredients and beat to combine.

In a small bowl, combine the remaining 1/4 cup sugar and the cinnamon. Use an ice-cream scoop to form balls of dough and roll in the cinnamon-sugar. Place the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container for up to 1 week.

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