Ingredients
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- 1 recipe for Pumpkin Butter
Snickerdoodles:
- 2 1/2 cups self-rising flour
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable shortening
- 3/4 cup granulated sugar
- 2 eggs
Cinnamon Sugar:
- 1/2 cup granulated sugar
- 1 teaspoons cinnamon
Instructions
- {reheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
- In a medium bowl, sift flour and baking powder. Set aside.
- In the bowl of your mix master with paddle attachment, beat butter and shortening until combined. Gradually add sugar, on low speed until the mixture is smooth and creamy. Add 1 egg at a time, beating well between each.
- Add the dry ingredients and mix by hand just until a soft dough forms.
- In a small bowl, mix cinnamon and sugar together.
- Scoop a spoonful of dough and shape into balls; roll in cinnamon sugar and place on lined cookie sheet. Bake for 10 minutes or until the cookies have risen and the top have cracked. They will not turn golden.
- While the cookies are still hot, gently press a rounded measuring spoon into the center of each cookie and fill with pumpkin butter.
- Let cool and enjoy with tea.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
