Name: Rosemary Snickerdoodles
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

10 Mar Rosemary Snickerdoodles

Posted at 23:42h in by Lee McCollins

CategoryBreakfast & Brunch, Desserts, Recipes, Snacks & Appetizers

Yields1 Serving

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

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