White Lily Snickerdoodles
PREP TIME: 10 min
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COOK TIME: 7 min
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YIELD: 6 dozen cookies |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1/2 cup butter softened |
| 3 cups White Lily® Enriched Bleached All Purpose Flour | 1/2 cup Crisco® All-Vegetable Shortening |
| 2 tsps. cream of tartar | 1/2 stick OR Crisco® Baking Sticks All-Vegetable Shortening |
| 1 tsp. baking soda | 2 large eggs |
| 1/2 tsp. salt | 1 tsp. vanilla extract |
| 1 1/2 cups sugar plus 3 tbsps., divided | 1 tbsp. ground cinnamon |
- Crisco® Original No-Stick Cooking Spray
- 3 cups White Lily® Enriched Bleached All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar, plus 3 tbsps., divided
- 1/2 cup butter, softened
- 1/2 cup Crisco® All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 400°F. Spray baking sheets lightly with no-stick cooking spray.
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2.
COMBINE flour, cream of tartar, baking soda and salt in medium bowl.
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3.
BEAT sugar, butter and shortening in large bowl with electric mixer. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended.
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4.
COMBINE remaining 3 tablespoons sugar and cinnamon in small bowl.
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5.
SHAPE dough into 1-inch balls and roll in sugar-cinnamon mixture to coat. (If dough is too soft to handle, dust hands lightly with sugar-cinnamon mixture.) Place about 2 inches apart on prepared baking sheet .
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6.
BAKE 6 to 7 minutes or until set around edges. (The center of cookie will be soft.) Cool on wire rack.
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