CHEF JEFF — ONE BYTE AT A TIME: Snickerdoodles

Just about everyone loves this cookie.

Snickerdoodles

1 cup shortening

1½ cups sugar

2 eggs

2¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Cinnamon sugar

Heat oven to 350 degrees. In bowl of stand mixer using paddle attachment or in bowl using electric mixer, cream shortening, sugar until light, fluffy. Add eggs, one at a time, beating thoroughly between additions. In separate bowl, sift flour, cream of tartar, baking soda, salt. Add to shortening mixture, beating well. Gather dough in ball, wrap in plastic; refrigerate until firm. Tear off walnut-size pieces of dough, rolling into balls. Dust with cinnamon sugar, place on ungreased baking sheet, spacing cookies about 2 inches apart. Bake until cookies are light brown, firm on top, 10 to 15 minutes; tops will be deeply cracked, centers somewhat soft. Cool cookies on baking sheet for 5 minutes then transfer to cooling rack. Store in airtight container.

Yield: About 4 dozen cookies.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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