Cookie and Cake Recipes
HOLIDAY SNICKERDOODLES
From: Betty Crocker®
Red and green sugars dress up a best-loved cookie for the holidays.
(Cookie Exchange Quantity)
Prep: 1 hr 20 min
Start To Finish: 1 hr 50 min
Makes 6 dozen cookies
- 2 tablespoons Betty Crocker® Decors red sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons Betty Crocker® Decors green sugar
- 1 1/2 cups sugar
- 1/2 cup shortening
- 1/2 cup butter or margarine, softened
- 2 eggs
- 2 3/4 cups Gold Medal® all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Heat oven to 400°F.
- In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside.
- In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
- In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 3/4-inch balls.
- Roll in sugar-cinnamon mixtures.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until centers are almost set.
- Cool 1 minute; remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
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Did You Know... Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes. |
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· More Holiday Recipes
· Christmas Cookbooks
· Holiday Cookbooks and Baking at Jessica's Biscuit®
· Holiday Cookbooks and Baking at Amazon.com
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