Holiday Snickerdoodles (Cookie Exchange Quantity)
Holiday Snickerdoodles (Cookie Exchange Quantity)
Prep Time: 1.3 Hours
Yields: 6 dozen Cookies
Ingredients:
2 tablespoons Betty Crocker® Red Sugar Crystals
1 1/2 teaspoons ground cinnamon
2 tablespoons Betty Crocker® Green Sugar Crystals
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
Instructions:
1. 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.
2. In large bowl, beat 1 1/2 cups sugar, the shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 3/4-inch balls. Roll half of balls in red sugar mixture. Roll other half of balls in green sugar mixture. Place balls about 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.