SUPERDOODLES
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1 cup vegetable shortening
1½ cups granulated sugar
2 large eggs
1 tsp vanilla
2¾ cups (11 5/8 ounces) unbleached all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 cups (12 ounces) cinnamon chips
cinnamon sugar (just sugar mixed with a little cinnamon)
1. Preheat oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2. Make dough: Beat together shortening and sugar until smooth, then add eggs, again beating until smooth. Beat in vanilla. Whisk together flour, cream of tartar, baking soda and salt. Mix in flour mixture slowly just until combined. (If you overmix, the cookies may turn out a little tough.) Stir in the chips.
3. Shape cookies: Place cinnamon sugar in low flat bowl or cake pan. Roll dough into smallish (heaping teaspoonful) ball and put into the pan with the sugar. You can do about 6 balls at a time, roll them in the sugar and then place them on the prepared cookie sheet. Leave about 1½ inches between each cookie (they do spread). Using the bottom of a glass, flatten each cookie until it’s about ¼-inch-thick and 1½-inches in diameter. Repeat until you’ve used up all of the dough.
4. Bake cookies for 10 or 11 minutes. They should be set and just starting to turn golden. Remove cookies from oven and cool on a rack. As they’re cooling, very lightly dust them with ground cinnamon (a fine sieve or tea strainer both work well.)
Yield: About 6 dozen
Recipe Source: Adapted from King Arthur Flour Company
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“Yum!!! We loved these. The recipe makes a ton… so be prepared to give some away or bring them in to work to share (or freeze them.)”
-Fresno, CA“OMG- so great!”
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