Snickerdoodles

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I can still smell them in my kitchen, days after they’ve been baked and gobbled up.  Such a wonderful smell; they should make a candle scent of it!  And the taste of these cookies…..oh my goodness!!

Let the sweet adventure begin!

 

COOKIE BATTER:

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In a stand mixer add 1 1/2 cups of packed brown sugar to 1 cup of soft shortening.

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Then you’ll need 2 eggs,

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added one at a time, while beating the mixture.

*(Don’t forget to scrape down the sides with a spatula between additions of ingredients!)*

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Then add in 1 teaspoon vanilla and beat.  When fully incorporated, stop mixer and move on to the dry ingredients.

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In a large bowl, whisk together 2 3/4 cups of all-purpose flour,

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with 2 teaspoons of cream of tartar,

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1 teaspoon baking soda,

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and 1/4 teaspoon kosher salt.

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Add about 1/3 of dry ingredients to wet in stand mixer, at a time.  Mix between additions.

 

CINNAMON MIXTURE:

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In a medium bowl add 2 tablespoons white sugar,

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with 1 teaspoon cinnamon.

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Have your adorable baby use her little pink whisk to mix it all together!  (Makes the baking process that much more enjoyable.)

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Form a ball of cookie batter, using a cookie scoop or your hands, and roll in cinnamon mixture.

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Place on greased cookie sheet.

Bake in preheated 350 degree oven for 14-18 minutes.

Makes 24 cookies.

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Bon Appétit, Ma Chérie!

 

 

 

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