Snickerdoodles and Mexican Wedding Cakes recipe

Today’s Culinary Adventures

Recipe for Snickerdoodles

Ingredients:

• 1 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 2 tablespoons cinnamon

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, cream together the shortening and 1 1/2 cups of sugar.
3. Stir in the eggs.
4. Sift together the flour, baking soda, cream of tartar, and salt.
5. Stir the dry ingredients into the creamed mixture until well blended.
6. In a small bowl, mix the 2 tablespoons of sugar and cinnamon.
7. Roll the dough into walnut-sized balls, then roll them in the cinnamon-sugar mixture.
8. Place the balls on an ungreased cookie sheet about two inches apart.
9. Bake for 8-12 minutes in the preheated oven.
10. The edges should be slightly brown.
11. Remove from sheets and cool on wire racks.

Recipe for Mexican Wedding Cakes:

Ingredients:

• 1 cup butter, softened
• 1 teaspoon vanilla
• 6 tablespoons powdered sugar
• 2 cups all-purpose flour
• 1 cup chopped pecans (can use walnuts)
• 1/3 cup powdered sugar for rolling

Instructions:

1. Preheat oven to 350°F.
2. Cream the butter and vanilla together until smooth.
3. Combine the 6 tablespoons of powdered sugar and flour, then stir it into the butter mixture until just blended.
4. Mix in the chopped pecans.
5. Roll the dough into 1″ balls and place them 2″ apart on an ungreased cookie sheet.
6. Bake for 12 minutes in the preheated oven.
7. When cool, roll the cookies in the remaining powdered sugar.