Holiday Snickerdoodles Food

CHRISTMAS SNICKERDOODLES (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 400°F. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
• In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

HOLIDAY SNICKERDOODLES

Steps:

• Creme together crisco, butter sugar egg and vanilla.
• sift together flour, soda, salt.
• Add to butter mixture.
• Add milk, mix well.
• Combine sugar and cinnamon in a sm.
• ceral bowl.
• I always refrigerate dough for about 15 minute.
• for easier handling.
• Roll in to balls about 1 in in dia.
• and dip in sugar and cinnamon.
• Place on cookie sheet (ungreased) and bake at 375.

SNICKERDOODLE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack.
• Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
• Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
• Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla.
• Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl.
• To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving.

SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees 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 with the 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.

HOLIDAY SNICKERDOODLES

Steps:

• 1. First pre heat the oven to 400F. Then in a small bowl mix red sugar & 1 1/2 teaspoons of the cinnamon & set aside. Then in another small bowl mix green sugar & remaining 1 1/2 teaspoons cinnamon & set aside.
• 2. Next in a large bowl beat sugar, shortening, butter & eggs with electric mixer on medium speed or mix with spoon. Then stir in flour, cream of tartar, baking soda & salt.
• 3. Next shape dough into 3/4-inch balls & roll in sugar cinnamon mixtures. Then place about 2 inches apart on ungreased cookie sheet.
• 4. Then bake for about 8 to 10 mins or until centers are almost set. Then cool 1 minute remove from cookie sheet to wire rack. Let cool completely for about 30 mins

HOLIDAY EGGNOG SNICKERDOODLES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and 2 cups sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In a small bowl, mix milk and creamer. In another bowl, whisk flour, salt and baking soda; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., In a small bowl, mix nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass. , Bake until lightly browned, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough creamer to reach desired consistency. Pipe snowflake designs on cookies as desired.

SNICKERDOODLES

Steps:

• Preheat oven to 375.
• Cream butter, shortening, and sugar together.
• Add eggs and beat just until mixed.
• Add flour, cream of tartar, soda, and salt and mix well.
• Mix sugar and cinnamon in small bowl.
• Shape dough into 1 inch balls and roll in cinnamon and sugar.
• Place on greased cookie sheets and bake for 7-8 minutes.
• Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
• Store covered in a plastic bag or container.

SNICKERDOODLES

Steps:

• HEAT oven to 400°F.
• COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.
• COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
• COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
• BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
• VARIATION:.
• COLORED SUGAR SNICKERDOODLES: Add 2 teaspoons cinnamon to flour mixture in Step 3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar to use for coating instead of cinnamon-sugar mixture.
• TIP - Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.