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Old-fashioned favorites like these Snickerdoodles will always have a place on the holiday dessert table. Photo credit: Naomi Robinson from Bakers Royale.
2 3/4 cups Pillsbury BEST® All Purpose Flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar, divided
1 cup Crisco® Butter Flavor All-Vegetable Shortening
2 tablespoons milk
2 teaspoons McCormick® Pure Vanilla Extract
1 tablespoon McCormick® Cinnamon, Ground
Preheat oven to 400°F. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.
Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.
Colored Sugar Snickerdoodles: Add 2 teaspoons McCormick® Ground Cinnamon to flour mixture. Omit cinnamon sugar coating. Coat cookie dough balls in mixture of 3 tablespoons each colored sugar and granulated sugar.
(Amount per serving)
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