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This recipe uses the following spices:

Snickerdoodles

Ingredients:

1 cup shortening
1½ cups sugar
2 eggs
1 tsp. The Spice Hunter Pure Vanilla Extract
2¾ cups sifted flour
2 tsp. The Spice Hunter Cream of Tartar
1 tsp. baking soda
½ tsp. salt
The Spice Hunter Hot Buttered Rum Mix

Preparation:

Preheat oven to 400°;F. Cream shortening and sugar together in a large bowl. Add eggs and vanilla, mixing until thoroughly combined. Sift together flour, cream of tartar, baking soda and salt, then stir into sugar mixture. Pour Hot Buttered Rum Mix into a bowl. Roll dough into 1 inch balls, then roll in Hot Buttered Rum mix. Place about 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes or until lightly brown on edges, but still soft. Place cookies on cooling racks.