From the kitchen of Stephanie Knewasser. The
outside is slightly crispy & the inside chewy. These
freeze well baked. Want them thicker? Add 2 Tbsp
flour. You might also like Snickerdoodles.
outside is slightly crispy & the inside chewy. These
freeze well baked. Want them thicker? Add 2 Tbsp
flour. You might also like Snickerdoodles.
Cream:
1/2 c butter
1/2 c shortening
1 1/2 c sugar
2 eggs
2 tsp vanilla
Blend in:
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Shape dough into balls.
Roll in sprinkles.
Place on ungreased baking sheet.
Bake @ 400, 10 -12 minutes.
The cookies will crack as they bake.
If the cracks look wet, put the cookies back in the
oven for another minute or two.
Cool 4 minutes to let set before transferring
to cooling racks.
Store at room temp in sealed containers.
Hard Cookies?
If the cookies get hard, add a piece of bread to the
container. The bread will get hard & the cookies
will soften. This trick works with all cookies.
1/2 c butter
1/2 c shortening
1 1/2 c sugar
2 eggs
2 tsp vanilla
Blend in:
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Shape dough into balls.
Roll in sprinkles.
Place on ungreased baking sheet.
Bake @ 400, 10 -12 minutes.
The cookies will crack as they bake.
If the cracks look wet, put the cookies back in the
oven for another minute or two.
Cool 4 minutes to let set before transferring
to cooling racks.
Store at room temp in sealed containers.
Hard Cookies?
If the cookies get hard, add a piece of bread to the
container. The bread will get hard & the cookies
will soften. This trick works with all cookies.
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