Anyone know a snicker doodle recipe???!
Anyone know a snicker doodle recipe???
Answers:
1/2 cup butter, softened
1/2 cup shortening, butter flavor
1 1/2 cup Sugar
2 each Eggs
2 3/4 cup flour, all-purpose
2 tsp. Cream of tartar
1 tsp. Baking soda
1/4 tsp. Salt
1. Heat oven to 400 degrees.
2. Mix thoroughly in a bowl the butter, shortening, sugar and eggs.
3. Blend in flour, cream of tartar, soda and salt.
4. Chill.
5. Shape rounded teaspoonfuls into balls.
6. Roll in sugar mixture (listed below) leaving a small area uncoated.
7. Place uncoated side down on an ungreased baking sheet two inches apart.
8. Slightly flatten balls with a glass.
9. Bake 6 to 8 minutes or until set. 10. Remove from baking sheet immediately.
10. Sugar mixture: 2 tablespoons of sugar 2 teaspoons cinnamon 1 teaspoon nutmeg mix all ingredients in a small shallow bowl.
foodnetwork.com
I love this recipe Snickerdoodle is my fav!!
3 eggs
1 cup shortening
1 1/2 cup sugar
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1 1/2 tsp salt
Mix your eggs, shortening, and sugar together until slightly lumpy.
Mix the rest of the ingredients together in separate bowl. Mix the dry mixture with the wet one. Wrap the dough and place in the refrigerator for about an hour.
Preheat the oven to 350 degrees.
Remove the dough and roll into balls depending on what size you want.
Sprinkle the cookies with cinnamon sugar and set on a cookie sheet. Put the cookies in and set the timer for 8 minutes.
Watch the first batch and increase/reduce cooking time if needed.
Retrieved from "http://en.wikipedia.org/wiki/snickerdood...
hope that helps =)
Snickerdoodles
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon
.
Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.
2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.
3. Mix the dry ingredients into the creamed mixture.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.
5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they're ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).
6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede. :-)
you mean.. snickers cruncher.. :p
there GOOOOOOOD
Ingredients:
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon
.
Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.
2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.
3. Mix the dry ingredients into the creamed mixture.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.
5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they're ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).
6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede.