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Snickerdoodles | ||
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Snickerdoodles
Ingredients:
1 1/2 c. plus 2 Tbs. sugar, divided
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 tsp. cinnamon
pecan halves
1 1/2 c. plus 2 Tbs. sugar, divided
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 tsp. cinnamon
pecan halves
Directions:
In large bowl, combine 1 1/2 c, sugar, butter and eggs. Beat until light and fluffy. Add flour, cream of tartar, baking soda, nutmeg and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1-2 hours.
Heat oven to 375 degrees. In small bowl, combine cinnamon and remaining 2 Tbs. sugar. Shape dough into 1" balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheets. Press pecan half into center of ball.Bake 10-12 minutes, or until light golden brown. Let cool 1 minute before removing from cookie sheets.
Makes about 7 dozen cookies.
In large bowl, combine 1 1/2 c, sugar, butter and eggs. Beat until light and fluffy. Add flour, cream of tartar, baking soda, nutmeg and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1-2 hours.
Heat oven to 375 degrees. In small bowl, combine cinnamon and remaining 2 Tbs. sugar. Shape dough into 1" balls. Roll balls in cinnamon mixture. Place on ungreased cookie sheets. Press pecan half into center of ball.Bake 10-12 minutes, or until light golden brown. Let cool 1 minute before removing from cookie sheets.
Makes about 7 dozen cookies.
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