Snickerdoodles
constituents
1/2 mug interspersed adulation, softened
/ 2 mug vegetable shortening
mugs plus 2 soupspoons sugar
2 medium eggs
23/4 mugs each- purpose flour
2 ladles cream of tartar
1 tablespoon baking soda pop
tablespoon fine swab
2 ladles ground cinnamon
Medication
Preheat the roaster to 400 °F.
In a large coliseum, combine the adulation, shortening,11/2 mugs sugar and the eggs and mix completely with an electric mixer on medium speed until delicate and well combined, 1 to 2 twinkles.
Sift together the flour, cream of tartar, incinerating soda pop and swab, and stir into the shortening admixture.
In a small coliseum, stir together the remaining 2 soupspoons sugar with the cinnamon.
Shape the dough into11/2- inch balls( 1 teaspoon per ball), and roll each ball in the cinnamon- sugar. Arrange the dough balls 2 elevation piecemeal on ungreased cookie wastes.
Singe two wastes at a time until the edges of the eyefuls are set but the centers are still soft, 8 to 10 twinkles, rotating the wastes half through.
Transfer the eyefuls to wire racks for cooling. Repeat with the remaining dough balls. Store in an watertight vessel.