From the 'Burg to Your Kitchen

Every year, I’ve willed myself to make a new cookie to try and bake. Last year, I made snickerdoodles. Growing up, we were raised on the standard — sugar, chocolate chip and peanut butter blossoms, so I never got to experience what a snickerdoodle was. Now, I get to share the recipe with all of you.

Snickerdoodles

Ingredients:

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cup flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1/4 cup sugar

2 tsp. cinnamon

Directions:

Heat oven to 400 degrees. Mix 1 1/2 cups sugar, the butter, shortening and eggs in a large bowl until creamy. Stir in dry ingredients – flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4 inch balls.

Mix the remaining sugar and cinnamon. Roll balls in cinnamon-sugar mixture and place on a parchment paper-lined cookie sheet. Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack.