INGREDIENTS:
1 c. soft shortening (part butter)
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
2 tbsp. sugar
DIRECTIONS:
Mix shortening, sugar and eggs thoroughly. Mix flour, cream of tartar, soda and salt. Stir all ingredients. Form into balls the size of a small walnut. Roll balls in mixture of 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake at 400 for 8 to 10 minutes.
INGREDIENTS:
1/4 cup butter
1 1/2 cups white sugar
4 ounces lowfat cream cheese
1 egg
2 egg whites
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
DIRECTIONS:
In a large bowl, cream together the butter, 1 1/2 cups of white sugar, and cream cheese. Beat in the egg and egg whites until smooth. Sift together the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture. Cover, and refrigerate dough for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). In a small dish, mix together the remaining white sugar and the cinnamon. Roll the dough into walnut sized balls, and roll the balls in the cinnamon and sugar mixture. Place the balls at least 2 inches apart on cookie sheets, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
INGREDIENTS:
2 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 cup sugar
DIRECTIONS:
In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.
Attach this to the Jar
Snickerdoodles
Makes about 5 dozen cookies
1 cup butter or margarine, softened; 2 eggs; 1 package Snickerdoodle Mix; 1/2 cup sugar; 1 Tbsp. cinnamon;
Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.