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Prep: Preheat oven to 400 degrees F. Line baking sheets with parchment paper or silicon mats. Dough: Cream together butter, shortening, sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
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1 teaspoon baking soda. 1/4 teaspoon kosher salt. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. In a small bowl, combine the 3 tablespoons sugar and 1/2 tablespoon cinnamon. Set aside. In a large bowl with an electric mixer, blend together the sugar, butter, and shortening, until fluffy.
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In the meantime, mix together the sugar and cinnamon in a small bowl. Preheat oven to 350 degrees F. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes. Chill the dough and cookie sheets between batches.
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Preheat oven to 400F. In a medium bowl or the bowl of a stand mixer, combine 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla. Whip together until well combined. In another bowl, whisk together flour, cream of tartar, baking soda and salt. Slowly add flour mixture to shortening mixture at low speed.
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Combine dry ingredients and set aside. Beat together crisco,sugar, milk, eggs ad vanilla until creamy. Gradually add dry ingredients. Mix well. Cover dough and chill several hours or overnight to make handling easier. Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Roll dough into balls {about 1 teaspoon size}
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Beat sugar, eggs, and vegetable shortening in a mixer on high until light and fluffy. Slowly add in the flour, salt, cream of tartar, cornstarch and baking soda continue beating on medium until mixed together. Refrigerate the dough for at least 2 hours. On a plate, mix sugar and cinnamon for rolling the dough in.
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Beat at medium speed until well blended. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended. COMBINE remaining 1⁄2 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in sugar-cinnamon mixture.
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Instructions. Preheat oven to 375 degrees. In a large bowl, cream together with a fork (or mixer on low speed) the shortening, softened butter, and extract until light in color. Slowly add in the sugar until all creamed together. Then add the egg and egg white until incorporated well.
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Preheat the oven to 375ºF. Line baking sheets with parchment paper or silicone baking mats. Mix. In the bowl of a stand mixer with the paddle attachment (or using a large bowl with an electric hand mixer), cream the shortening and the sugar until well mixed. Scrape the sides of the bowl as needed.
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Sift together the dry ingredients. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Cream together butter and sugar. In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add the eggs and vanilla.
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Preheat oven to 400° then prepare rolling sugar by stirring together sugar and cinnamon in a shallow bowl. Once chilled, roll out tablespoon sized dough balls then roll in rolling sugar mix. Place on the prepared cookie sheet. Allow two inches between each cookie dough ball. Place the pan in the oven and bake for 10 minutes.
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2 cups sugar. 2 eggs. 1/4 cup milk. 1 teaspoon vanilla. Preheat oven to 375 degrees F. In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla.
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Directions. Make Dough. 1 Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside. 2 In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).
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Preheat oven to 400°F. Combine cinnamon and sugar in a small bowl. Using a small scoop or about 1 tablespoon of dough, form balls, and roll each ball in the cinnamon sugar mixture to coat all sides. Place dough balls about two inches apart on a cookie sheet.
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Preheat the oven to 350°. Cream together the butter, shortening and sugar. Scrape the sides of the bowl and beat in the egg and vanilla until well combined. Add in the flour, baking powder and cornstarch. Scoop the dough into balls and roll in the cinnamon and sugar mixture.
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In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended. In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and.
