Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
1/2 CUP SHORTENING
1/2 CUP SALTED BUTTER OR MARGERINE (ROOM TEMP)
1 1/4 C. SUGAR
1 TSP. VANILLA
2 3/4 CUPS FLOUR
2 TSP. CREAM OF TARTAR
1/4 TSP. SALT
1 TSP. BAKING SODA
2 TBSP. SUGAR
1 TBSP. CINNAMON
1 TBSP. NUTMEG (OPTIONAL)
Cream sugar with shortening and butter. Add eggs and vanilla-mix well. Add flour, cream of tartar, salt, and soda. Mix well and chill dough for 2 hours or more.
In a separate bowl mix sugar topping.
Take 1 teaspoon of chilled dough and form a ball in your hand, roll in sugar mixture. Place about 2 inches apart on ungreased cookie sheets and press dough flat with fingers. Bake at 375 degrees for 10 minutes.
“These are my daughter’s favorite cookie...Tammy”
COLLARD VALLEY COOKS VOL 2 COOKBOOK https://www.collardvalleycooks.com/cookbooks.html
This is an old recipe, and yes, it has cream of tartar in it. That is the secret to a better snickerdoodle cookie. This dough is mixed, then chilled.
When baked these come right out of the oven with the perfect crunch around the edges and soft in the middle. Oh you want be dissapointed in this recipe.
To make sure they are the perfect size to bake properly use this same size cookie scoop https://amzn.to/3AhmlAp and if you want to purchase this amazing cooling rack, here is a link to that as well https://amzn.to/3AImWMK
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Chris & Tammy Nichols