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Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Loztastic |
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamonDirections
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
kind of what he said, only all butter, all eggs organic and free-range, and using organic, unbleached vanilla sugar rather than vanilla extract and white sugar (just THINK of all those dioxins!)

Turin the Mad |

Freehold DM wrote:Time to go to the store.There's a place that ACTUALLY sells good snickerdoodles?
Most of the time, unless it's one you have to put in the oven, the premade cookies are terrible.
There are a few store bakeries that make some, most or very rarely all of their nummehs to impressive standards.
Getting to know which ones are which is often a combination of word of mouth with trial and error.

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John Woodford wrote:You need a little nutmeg in with the cinnamon sugar they're rolled in, though. Preferably freshly ground.Freshly ground cinnamon is also preferable.
I've never seen the Vietnamese cassia bark whole, so I get the ground stuff from Penzey's or Spice House and store it in the freezer.

Bruunwald |

Freehold DM wrote:Time to go to the store.There's a place that ACTUALLY sells good snickerdoodles?
Most of the time, unless it's one you have to put in the oven, the premade cookies are terrible.
Starbucks used to have good snickerdoodles. Was one of the only cookies they got right. I don't know why, but they slowly disappeared around here (the cookies, not the Starbucks - there are more of those than ever), and now they are gone from all the local shops.
There is a bakery one town over, in Palo Alto (CA), that makes incredible snickerdoodles. The bakery is too crowded each morning, but they sell to the local independent coffee shops (of which there are many). Oh yes. Snickerdoodles are there to be had, for those of us who know where to look!

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Not Vietnamese, but Indonesian cassia.
Thanks! After I saw that I went looking for the whole Vietnamese bark strips and found that the Spice House actually does carry it. And it's marginally less expensive than their ground cinnamon. I'm going to need a bigger microplane rasp....