Friday, February 10, 2012

Snickerdoodles from the Heart

I make this recipe often... they are delicious, committed to memory and make me feel like my dad made them fresh :)

1 1/2 cup white sugar
1/2 cup (1 stick butter)
1/2 crisco shortening
1 tsp vanilla extract
1 tsp almond extract
2 eggs
1/4 tsp salt
1 tsp cream of tartar
1 tsp baking soda
2 3/4 cup all purpose flour
Cinnamon & Sugar

Mix the sugar, butter and crisco together until creamy. Add in the extracts until blended then add each egg one at a time. In a seperate bowl mix together the flour, salt, baking soda & cream of tartar. Slowly mix the flour mixture into the wet mixture. Let chill for 1-3 hours covered in fridge. Preheat oven to 350deg. and roll cookie dough into 1 inch balls, coat well with the cinnamon sugar. Place on a cookie sheet (covered in parchment paper) 2 inches apart. Bake for 10-12 minutes, until golden around the edges and fluffy.

Let cool... and ENJOY :)