Snickerdoodles
Snickerdoodles are rolled cinnamon-sugar cookies with a crisp, lightly browned shell and a faintly tangy edge. That tang comes from cream of tartar, which is paired with baking soda to lift the dough. This version uses both shortening and butter, so you get a cookie that holds its shape and still tastes of butter. The dough is rolled by hand, with no chilling or cutting, and the batch makes 36.
Instructions
Heat the oven to 205°C (400°F or Gas Mark 6).
Combine the flour, salt, baking soda, cream of tartar, white sugar, shortening, butter and beaten eggs in a large bowl. Mix until you have a uniform dough with no dry flour left.
Pinch off pieces of dough and roll them into balls about the size of 1 tablespoon each.
Stir the 2 tablespoons of sugar together with the 1 teaspoon of cinnamon in a small dish.
Roll each ball in the cinnamon sugar until it is coated all over, then place the balls on a baking sheet.
Bake for 10 minutes, until the cookies are crisp and light brown. While they are still hot, sprinkle them generously with more cinnamon.
Make it personal.
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