Cookie Exchange Recipes: Snickerdoodles and split seconds

Snickerdoodles

Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup margarine or butter, soft
  • 1/2 cup shortening
  • 2 eggs
  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tbsp ground cinnamon

Heat oven at 400ºF. Cream together butter, shortening and sugar. Add eggs and mix well . Add flour, cream of tartar, baking soda, and salt. Mix well. In a separate bowl mix together sugar and cinnamon. Form into 1-inch balls and roll in the sugar/cinnamon mixture. Place on ungreased cookie sheets 22 inches apart. Bake for 8-10 minutes or until golden brown.


Split Seconds

Ingredients:

  • 2/3 cups sugar
  • 3/4 cup margarine or butter, soft
  • 2 tsp vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup red jelly or preserves

Heat oven to 350ºF. In a large bowl, combine sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour and baking powder; mix well. Divide dough into 4 equal parts. On lightly floured surface, shape each part into 12 inch toll; place on ungreased cookie sheets. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill each roll with 2 tbsp of jelly. Bake at 350ºF for 15-20 minutes or until golden brown. Cool slightly. Cut each baked roll diagonally into 12 cookies. Coon on wire racks.

Enjoy!