| ||3 || cups all-purpose flour |
| ||1 || tsp. cream of tartar |
| ||1 || tsp. baking soda |
| ||¼ || tsp. salt |
| ||1 || cup butter, softened |
| ||1½ || cups sugar |
| ||2 || eggs |
| ||1 || tsp. vanilla extract |
| ||¼ || cup sugar |
| ||2 || tsp. ground cinnamon |
- In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1½ cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined.
- Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle.
- Preheat the oven to 375 degrees.
- In a small bowl, stir together the ¼ cup sugar and the cinnamon. Shape the dough into 1½-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.
Praline Snickerdoodles: Prepare as above, except stir in 1 cup toffee pieces and 1/2 cup chopped pecans after the flour mixture.
This content is from the book
Anyone Can Bake
by Better Homes and Gardens Magazine.
Copyright @ 2009 Wiley