10 Mar Rosemary Snickerdoodles
Posted at 23:42h
in
1 cup shortening
3 tbsp Durant Rosemary Fused Olive OIl
1.50 cups sugar
2 eggs
2.75 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
0.50 tsp salt
1
Cream shortening, oil and sugar. Add eggs 1 at a time and incorporate. Sift together dry ingredients and add to shortening/sugar mixture.
2
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).
3
Roll cookie balls in sugar and put on baking sheet. Bake at 400° for 8-10 minutes. Bottoms should not be very brown.
4
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
1 cup shortening
3 tbsp Durant Rosemary Fused Olive OIl
1.50 cups sugar
2 eggs
2.75 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
0.50 tsp salt