10 Mar Rosemary Snickerdoodles
Cream shortening, oil and sugar. Add eggs 1 at a time and incorporate. Sift together dry ingredients and add to shortening/sugar mixture.
Use a 1 oz cookie scoop to portion and then roll the dough balls smooth with your hands. Refrigerate for 1/2 hour up to a day (covered).
Roll cookie balls in sugar and put on baking sheet. Bake at 400° for 8-10 minutes. Bottoms should not be very brown.
For extra rosemary flavor: dry sprigs of rosemary for several days, then run them in a spice grinder and add to the sugar for rolling cookie dough balls.
Ingredients
Directions
Cream shortening, oil and sugar. Add eggs 1 at a time and incorporate. Sift together dry ingredients and add to shortening/sugar mixture.
Use a 1 oz cookie scoop to portion and then roll the dough balls smooth with your hands. Refrigerate for 1/2 hour up to a day (covered).
Roll cookie balls in sugar and put on baking sheet. Bake at 400° for 8-10 minutes. Bottoms should not be very brown.
For extra rosemary flavor: dry sprigs of rosemary for several days, then run them in a spice grinder and add to the sugar for rolling cookie dough balls.