Saturday, June 18, 2011

Spilled Cinnamon & Snickerdoodles

A perfect marriage of crisp and chewy. Ohh how I wish I would have either had the gumption to bake these little charmers before the coffee was brewed
 or brewed a second batch while they were in the oven. I suppose however, beings it's a gorgeous day, that its time to wash the dishes and enjoy the sun (and a cookie, even without extra coffee).


3/4 cup butter, softened
1/4 cup shortening
1-1/2 cups sugar
2 eggs
2-1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 tablespoon ground cinnamon

In a large bowl, beat the butter, shortening and sugar until light and fluffy. Beat in eggs. In another bowl, combine the flour, cream of tartar, baking soda and salt; add to creamed mixture just until combined.

Combine the rolling ingredients. Roll dough into 1-1/2 in. balls (1 cookie scoop full) and roll in cinnamon mixture. Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely. 2-1/2 dozen.

If you have leftover cinnamon mixture, transfer it to a small spice jar and keep handy by the toaster. Not a lot starts the day better than bacon, eggs and cinnamon toast!

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Enjoy the day!

1 comment:

  1. Amazing...I see no burnt edges. How do you do that?