1 C. Crisco® Butter Flavor All-Vegetable Shortening
2 large eggs
2 Tbsp. milk
2 tsps. Spice Islands® Pure Vanilla Extract
2 3/4 all-purpose flour
2 tsp. cream of tartar
1 tsp. Clabber Girl® Baking Soda
3/4 tsp. salt
1 Tbsp. Spice Islands® Ground Saigon Cinnamon
HEAT oven to 400°F.
COMBINE 1 1⁄2 C. sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
COMBINE flour, cream of tartar, Clabber Girl® Baking Soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
COMBINE remaining 1⁄4 C. sugar and Spice Islands® Ground Saigon Cinnamon in small bowl. Shape dough into 1-inch balls. Roll in Spice Islands® Ground Saigon Cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
COLORED SUGAR SNICKERDOODLES: Add Spice Islands® Ground Saigon Cinnamon to flour mixture in Step 3. Combine 3 Tbsp. colored sugar and 3 Tbsp. granulated sugar to use for coating instead of Spice Islands® Ground Saigon Cinnamon-sugar mixture.
Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
(1 cookie, 1/36 of recipe)
Calories from Fat50g
Total Fat 6g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 8g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet