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Trisha Yearwood's Snickerdoodle Cookies

From Trisha's book, Georgia Cooking in an Oklahoma Kitchen.Serves 4 dozen

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INGREDIENTS
  • 1/2 cup salted butter, softened 
  • 1/2 cup vegetable shortening 
  • 1 1/2 cups plus 2 tablespoons sugar 
  • 2 medium eggs 
  • 2 3/4 cups all-purpose flour 
  • 2 teaspoons cream of tartar 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon fine salt 
  • 2 teaspoons ground cinnamon
PREPARATION

Preheat the oven to 400°F. 

In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs, and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture. 

In a small bowl, stir together the remaining 2 tablespoons sugar and cinnamon. 

Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

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