Friday, May 27, 2011


Snickerdoodles are James' fav. cookie. This is the 2nd time that I made them. The 1st time they tasted yummy and were chewy but the fell. I was really wanting them to be fluffy. I discovered the secret the second go 'round. Don't let the cracks get too big. Pull them out a bit after they form. Here is the yummy recipe that I used:

by Dawnya

Prep Time 15 Minutes
Cook Time 10 Minutes
Difficulty Easy

Preparation Instructions
Mix shortening, sugar and eggs together. Then sift flour, cream of tartar, baking soda, and salt. Add to egg mixture and stir well. Once it is mixed, chill in the fridge for about 30 minutes.
Roll into a ball about the size of a walnut. Roll the ball in a cinnamon sugar mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place on an ungreased baking sheet, cook at 400 degrees for 8-10 minutes or until lightly brown.
Yummy, easy cookies. Enjoy.
1 cupShortening
1-½ cupSugar
2 wholeEggs
2-¾ cupsFlour
2 teaspoonsCream Of Tartar
1 teaspoonSoda
½ teaspoonsSalt
2 TablespoonsSugar
2 teaspoonsCinnamon

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