Snickerdoodles (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 20 |
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Ingredients:
2 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon fine salt |
1/2 cup shortening |
8 tablespoons (1 stick) unsalted butter, softened |
1 1/2 cups sugar, plus 3 tablespoons |
2 large eggs |
1 tablespoon ground cinnamon |
Directions:
1. Preheat the oven to 350 degrees F.
2. Sift the flour, baking soda, and salt into a bowl.
3. With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
4. Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
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