OUR FAVORITE SNICKERDOODLES
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup shortening
- 8 tablespoon (1 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 tablespoon ground cinnamon
- Cinnamon Sugar:
- 3 Tablespoons Sugar
- 1 Tablespoon Cinnamon
Preheat the oven to 350 degrees F.
Sift flour, baking soda, and salt into a bowl.
With handheld of standing mixer, beat together the shortening and butter.
Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes.
Add the eggs, 1 at a time, beating well after each addition.
Add the flour mixture and blend until smooth.
Mix the 3 tablespoon sugar with the cinnamon in a small bowl.
Roll the dough, by hand or use a med. cookie scooper (pampered chef, into 1 1/2-inch balls.
Roll the balls in the cinnamon sugar.
Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes.
Cool on rack.