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Snickerdoodles II |
"Here's the recipe that I got from my mother."
Ingredients :
- 1 cup shortening
- 1 half of cups white sugar
- 2 eggs
- 2 three/four cups sifted all-motive flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions :
Prep : 15M | Cook : 30M | Ready in : 25M |
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- Preheat oven to four hundred tiers F (2 hundred stages C).
- In a huge bowl, blend collectively the shortening and 1 1/2 cups of white sugar until smooth. Stir inside the eggs one at a time, mixing properly after every. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until combined.
- Roll the dough into balls the size of small walnuts. Roll in a aggregate of two tablespoons sugar and a pair of teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
- Bake within the preheated oven for eight to 10 minutes or until gently browned, but nevertheless smooth.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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