Autumn Spiced Snickerdoodles Recipe
By Lynn Bowers
2 ¾ cups all purpose flour
1 t. baking soda
½ t. salt
¾ t. nutmeg
1 t. cinnamon
1 ¼ t. allspice
¾ t. ginger
½ C. butter flavored Crisco
½ C. unsalted butter, softened
1 ½ C. sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Sift flour, baking soda, salt, nutmeg, cinnamon, allspice and ginger into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and beat until light and fluffy. Add the eggs one at a time, beating well. Add the flour mixture and mix until smooth.
Mix the 3 remaining tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. Roll the dough by hand at least 12 seconds into a ball. Roll the ball into the cinnamon sugar.
Bake about 12 to 14 minutes. Cool on a rack.
Makes about 36 cookies