I remember when I first came across snickerdoodles. I was a college student, home for the weekend, and wanting to make some chocolate chip cookies. Alas, I couldn't find any chocolate chips, which are somewhat a requisite for my famous chocolate chip cookies. So I started combing through the cookbook and found a recipe for snickerdoodles. I went over the recipe, imagined the taste and decided to give it a shot.
I don't know when I decided to add the nutmeg, but I must have heard someone somewhere say that they added nutmeg. Wherever I came across it, it definitely took this cookie to a new level.
I promise, you'll love them and most definitely will not be able to eat just one.
Preheat oven to 350°
Sift together in large mixing bowl:
2 ¾ C. Flour
1 t. Baking Soda
½ t. Salt
In a separate bowl, with a hand mixer, mix together:
½ C. Shortening (Butter Flavored)
8 T. Butter
1½ C. Sugar
and continue beating until fluffy.
2 Large Eggs (one at a time)
1 t. Cinnamon
½ t. Nutmeg
Mix 3 T. Sugar with 1 T. Cinnamon together.
Add the flour mixture incrementally until completed mixed together. Using a medium sized melon baller, roll the dough into balls and roll them in the sugar/cinnamon mixture. Place on cookie sheet and flatten.
Bake cookies until light brown, but still moist in center, about 10 to 12 minutes. Cool on rack.
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