Snickerdoodles with added cardamom repost of a great cookie

[Guest guest]

If you roll these into logs instead of balls they make good coffee dunkers

 

Snickerdoodles with added cardamom

 

3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter or marg.

1/2 cup Crisco

1 1/2 cups sugar

2 large eggs

1 1/2 teaspoons vanilla

1/4 cup sugar

4 teaspoons cinnamon

1/4 teaspoon cardamom

 

Preheat oven to 350 degrees.

Combine the 1/4 cup sugar, 4 teaspoons cinnamon and

cardamom in a bowl and set aside to roll cookies in .

 

In a separate bowl, sift together flour, cream of

tartar, baking soda, and salt. Set aside.

Using your mixer, beat the butter and 1 1/2 sugar,

vanilla, together until well blended and fluffy.

Add the eggs and continue beating until well blended

and smooth. Beat flour mixture into butter mixture

until mixture is smooth. If you like cover bowl and

refrigerate dough for 1 hr to make it easier to roll

in your hands.

 

Pull off pieces of the dough and roll between the

palms to form generous 1 1/4-inch balls. Roll the

mixture in the sugar and cinnamon mixture and place on

cookie sheets, about 3 inches apart.

 

Bake in preheated oven

for 8 to 11 minutes, or until cookies are light golden

brown around the edges.

Transfer cookies to wire rack to cool.

Store cookies in an airtight container. These travel

well if you want to mail for the holidays.

We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix,

Midnight Lightning