first things first...the goods
I'm used to baking and cooking alone, but I couldn't let my 89 year old grandmother just sit and watch, so I put her to work! And if she keeps up the good job, I'm gonna have to hire her full time.grandma doing the dirty work
For some reason I had a hard time figuring out how many minutes these should be in the oven for. I like my snickerdoodles to be cooked perfectly, they should look slightly undercooked when you pull them out, and the outsides will firm up almost instantly. I haven't baked here enough to really get to know this oven, so I experimented and ended up with a batch of slightly undercooked ones, a batch of perfect ones, and a batch of slightly overcooked ones. Although 3 generations of family tasted each batch with no complaints.and the tasty results
original recipe unknown
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of mini cinnamon chips
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- Preheat oven to 400 degrees F.
- Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
- Blend in the flour, cream of tartar, soda and salt. Mix in cinnamon chips.
- Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture.
- Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.