Crisco! I can just feed my child with dairy issues Crisco. I knew they made sticks of Crisco for baking, but did not realize they have butter flavored Crisco sticks. Genius! The following recipe for Snickerdoodles was on the Crisco website. I love Snickerdoodles, mostly because it is so fun to say. I hope one day to name a pet Snickerdoodle.I think I was introduced to these little balls of cinnamon goodness in my mid-20's, there are no childhood memories of this cookie, but I guarantee my kids will have many-a-good Snickerdoodle memory.
Anyway, the cookies are simple and just the most perfect buttery treat. The Crisco Snickerdoodle did not disappoint. The cookies were slightly fuller or thicker than a butter only Snicker-D, but the flavor was still buttery and perfectly sugar spiced. Also, you do not have to refrigerate the dough like a classic butter doodle. This recipe will be repeated often.
I have continues my experimenting with Crisco butter sticks and it seems to work well in most baked things when it is used in a solid form. It does not melt like butter and was not good in Monkey Bread. Will share any future success with this product, so far I am tickled pink to have found it!
Source: Crisco website
1/2 cup butter, softened (I used a 1/2 cup of the Crisco Butter Flavored Shortening)
1/2 cup Crisco® All-Vegetable Shortening
OR 1/2 Crisco® Baking Sticks All-Vegetable Shortening
1/4 cup granulated sugar
1 1/4 cups firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 1/2 cups White Lily® All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
4 teaspoons cinnamon
HEAT oven to 400º F. Lightly spray baking sheet with no-stick cooking spray. Beat butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.
COMBINE flour, cream of tartar, soda and salt in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Shape dough into 1-inch balls.
MIX 1/4 cup granulated sugar and cinnamon in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheet.
BAKE 6 to 7 minutes, or until cookies are puffed and crackled on top and the edges are set. The centers will be soft. Allow to cool 1 minute on baking sheet. Remove to cooling rack.
A 1/2 stick of regular Crisco and a 1/2 stick of buttery Crisco.