Snickerdoodles

Snickerdoodles

• 3 sticks of butter at room temperature, 65-70F
• ½ cup shortening (100 g)
• 3 cups of sugar
• 4 eggs at room temperature
• 1 egg yolk
• 2 teaspoons vanilla extract
• 6 cups all purpose flour
• 1 Tablespoon cream of tarter
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 heaping Tablespoon ground cinnamon
• ½ cup sugar

Preheat oven to 375 F.  In a standing mixer beat butter, shortening and the 3 cups of sugar for 3-6 min until light and fluffy. Mix in the eggs one at a time, scraping bowl as needed.  Add the additional egg yolk and the vanilla extract.  Whisk flour, cream of tartar, baking soda, and salt in a large bowl. Reduce speed to low and slowly add the dry ingredients, about one cup at a time. Combine 1/3 cup of sugar with the ground cinnamon. Set aside. Wet hands and form 2 Tablespoons of dough into a ball shape and then roll in the cinnamon sugar mixture.

For best results, chill this shaped dough in the refrigerator until it is firm.  If you bake immediately the dough will spread too much and the cookies will be thin.  After the dough has chilled, space the dough on a cookie sheet 2 ½ inches apart. Bake for 7-10 minutes until the edges are set and outside of the cookie appears dry.  The center will still be still be moist.  If the cookies are golden brown they are overcooked.  Rotate tray halfway during baking. The snickerdoodles will finish cooking outside the oven if they remain on the baking sheet for 10 minutes. Move to a wire rack to cool.  Makes 6-7 dozen.

Thanks Beccacrocker for your help on this recipe.