Good For You

Snickerdoodles for our neighbors whose dog of 16 years died this weekend.  And also as a thank-you for another neighbor who entertained the kids one afternoon.

They weren't "good for you" in a healthy way, because we were out of wheat germ for the healthy version.  But I did substitute coconut oil for vegetable shortening and they came out just as well.  I'll be making that substitution from now on.  And everyone liked the warm, cinnamon-y goodness.

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Snickerdoodles



1/2 cup butter
1/2 cup shortening (or coconut oil)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
2 3/4 cups King Arthur Unbleached All-Purpose Flour

cinnamon-sugar:  1/2 cup sugar and 2 teaspoons cinnamon

In a medium-sized mixing bowl, beat together the shortening and sugar till smooth, then beat in the eggs, again beating till smooth.

Beat in the vanilla, baking powder, then add the flour, mixing slowly till combined.

Place about 1/2 cup cinnamon-sugar in an 8" or 9" round cake pan or in a zippered bag.

Drop the soft dough by teaspoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar. Place them on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them. Using the bottom of a glass, flatten each cookie till it's about 1/2-inch thick. Repeat till you've used up all the dough.

Bake the snickerdoodles in a preheated 400°F oven for 8-11 minutes.  They'll be set and just starting to turn golden. Remove the cookies from the oven, and cool them on a rack.

adapted from King Arthur Flour Cookie Companion