Peach Snickerdoodles Food

PEACH SNICKERDOODLES

Steps:

• Make the topping by mixing the sugar and cinnamon together. Set aside.
• Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
• In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
• Gently fold in the peaches.
• Take 1-2 Tbsp of dough (depending on how big you want to make the cookies) and roll into a ball. Roll the dough balls in the topping mixture and place on a greased cookie sheet. Bake for 10 minutes at 350 degrees and then cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.

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.