Snickerdoodles
 
 
adapted from Chocolate & Carrots
Serves: approximately 30 cookies
Ingredients
  • 2¾ cups flour (I used 1½ cups whole wheat, 1¼ cups all-purpose)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • ½ cup Crisco vegetable shortening
  • 1½ cups sugar
  • 2 eggs
  • 2½ tablespoons cinnamon
  • ½ cup turbinado sugar
  • ⅔ cup toffee chips
Instructions
  1. Preheat oven to 400 degrees.
  2. Sift together the flour, cream of tartar, baking soda, and salt.
  3. In your stand mixer, cream the butter, shortening, and sugar. Add the eggs, one at a time.
  4. Add the flour mixture until combined. Stir in the toffee chips.
  5. In a small bowl, combine the cinnamon and turbinado sugar. Form the dough into balls and roll in the cinnamon sugar. Place on the baking sheet about 2 inches apart.
  6. Bake for about 10 minutes or until the cookies start to crack.
Recipe by the ringers at https://www.theringers.co/2013/12/the-12-days-of-cookies-day-11-2/