Cookbook:Snickerdoodles II

One recipe for the production of snickerdoodle cookies is as follows.

Ingredients

 * 344 g (2 ¾ cups or 24 oz) all-purpose flour
 * ¼ tsp salt
 * 1 tsp baking soda
 * 2 tsp cream of tartar
 * 200 g (1 cups or 6 oz) white sugar
 * 100 g (½ cup or 4 oz) soft shortening
 * 110 g (½ cup or 4 oz) butter
 * 2 eggs, beaten
 * 2 tbsp sugar
 * 1 tsp cinnamon

Procedure

 * 1) Preheat oven to 205°C (400°F or Gas Mark 6).
 * 2) Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.
 * 3) Roll into 1 tbsp balls.
 * 4) Mix sugar and cinnamon.
 * 5) Roll balls in sugar-cinnamon mixture.
 * 6) Bake for 10 minutes or until crisp and light brown.
 * 7) Sprinkle generously with cinnamon while hot.

Notes, tips, variations

 * Other recipes add honey to the dough, which helps to keep the cookies from becoming too crisp.