Recipe(tried): Snickerdoodles (with colored sugar variation, Crisco recipe)

SNICKERDOODLES

1 cup Butter Flavor Crisco
2 cups sugar, divided use
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sugar, granulated
2 teaspoons ground cinnamon

Heat oven to 400 degrees F.

Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Set aside.

Combine flour, cream of tartar, baking soda and salt. Mix into creamed mixture. Set aside.

Combine the remaining 1/2 cup sugar and cinnamon in small bowl.

Shape dough into 1-inch balls. Roll balls of dough in cinnamon-sugar mixture. (Hint: Sugar mixture can be put in zip-lock plastic bag. Put 2 to 3 dough balls at a time in bag. Shake to sugar coat.) Place 2-inches apart on ungreased baking sheet.

Bake at 400 degrees F for 7 to 8 minutes. Remove to cooling rack.

COLORED SUGAR VARIATION:
Add 2 teaspoons ground cinnamon to flour mixture in step #3. Combine 3 tablespoons colored sugar and 3 tablespoons granulated sugar for coating instead of the cinnamon and sugar mixture.

Makes 6 dozen (1 1/2-inch) cookies
Source: Butter Flavor Crisco Cookie Collection