I decided it was time to start cooking with my spices from Penzeys. I started off easy with the always-yummy Snickerdoodles. Turns out, they taste great with the Penzeys Extra-Fancy Vietnamese Cassia Cinnamon.
Now I know what you're thinking when you look at the ingredients, butter-flavored Crisco... you're freaking out, right? (I did too, at first) Relax, it's not like you're going to eat the entire batch of cookies (hopefully). Your arteries will survive, I promise, and your cookies will be fluffy and rich. You can substitute regular butter if you like, but the cookies will come out flatter.
SNICKERDOODLES: Makes approx 4 dozen cookies
- 1 cup butter-flavored shortening (e.g. Crisco)
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons ground cinnamon
1. Preheat oven to 375 degrees F (350 degrees if using an industrial steel baking sheet)
2. In a medium bowl, sift together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a small bowl, mix the 3 tablespoons sugar with the cinnamon. Set aside.
4. In a standing mixer, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
5. Gradually stir in the flour mixture and mix until well blended (this is the part where I always get really dusty with flour).
6. Scoop dough in 1-inch sized balls using a small cookie scoop or melon baller. Roll balls in cinnamon sugar and place on an ungreased cookie sheet, two inches apart.
7. Bake for 8-12 minutes. Edges should be slightly brown. Remove from sheets to cool on wire racks.
Store in an airtight container for up to 2 days.