Snickerdoodles From Crisco Baking Sticks Recipes

HOLIDAY SNICKERDOODLES

Steps:

• Creme together crisco, butter sugar egg and vanilla.
• sift together flour, soda, salt.
• Add to butter mixture.
• Add milk, mix well.
• Combine sugar and cinnamon in a sm.
• ceral bowl.
• I always refrigerate dough for about 15 minute.
• for easier handling.
• Roll in to balls about 1 in in dia.
• and dip in sugar and cinnamon.
• Place on cookie sheet (ungreased) and bake at 375.

PERFECT SNICKERDOODLE COOKIES

Steps:

• 1. Preheat oven to 375 degrees In a medium bowl, cream together shortening, eggs and 1 1/2 cups sugar. Sift together the flour, baking soda, cream of tartar, and salt into the creamed mixture (half at a time )... mix until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough in palm into near walnut sized balls, then roll the balls in the cinnamon-sugar mixture. Place them onto an unprepared cookie sheet, two inches apart. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
• 2. Makes approx 3 1/2 - 4 dozen depending on how large you roll them. I make them a little smaller than a walnut .. I usually get about 4 dozen. Note: Check around 8 minutes into baking time, if bottom edges look a little brown, they are done. You don't want to over bake them.

SNICKERDOODLES V

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
• In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

SNICKERDOODLES

Steps:

• HEAT oven to 400°F.
• COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
• COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
• COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
• BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
• VARIATION:.
• COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
• TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.