Michelle's Best Snickerdoodle
I stole my sister's one of the best recipes. All I can say is cookies are the best ever I had!!!
Yield
6 dozenPrep
60 minCook
10 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable shortening
butter flavor |
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable shortening
butter flavor |
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 651 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Heat oven to 400℉ (200℃).
Mix thoroughly in a bowl the butter, shortening, sugar and eggs.
Blend in flour, cream of tartar, soda and salt.
Chill.
Shape rounded teaspoonfuls into balls.
Roll in sugar mixture (listed below) leaving a small area uncoated.
Place uncoated side down on an ungreased baking sheet two inches apart.
Slightly flatten balls with a glass.
Bake 6 to 8 minutes or until set.
Remove from baking sheet immediately.
Sugar mixture: 2 tablespoons of sugar 2 teaspoons cinnamon 1 teaspoon nutmeg mix all ingredients in a small shallow bowl.
