Ingredients: |
Ingredients: 1/4 cup salted margarine, softened
1/4 cup shortening
3/4 cups (5.6 oz) granulated sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoons cream of tartar
1/2 teaspoon baking soda
pinch of salt (increase to 1/4 tsp if using unsalted margarine)
1/2 cup (4 oz) Hot Tamale Candies, coarsely chopped*
4 teaspoons granulated sugar
4 tsp ground cinnamon
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Directions: |
Directions:
Line two cookie sheets with parchment paper and set aside.
Using an electric mixer cream together the margarine, shortening and ¾ cups sugar. Add the egg and beat until thoroughly combined.
In a separate bowl, combine all dry ingredients. Add the dry ingredients (except the candy) into the creamed mixture and mix until just combined. Add the chopped candy and mix until the candy is evenly distributed, a few minutes more.
Refrigerate the dough for at least 15 minutes (this makes it easier to handle).
Preheat the oven to 375 degrees. Combine the remaining sugar and cinnamon in a small bowl. Form dough into balls the size of small walnuts (I use a tablespoon cookie scoop). Roll the balls of cookie dough in the cinnamon sugar.
Place the cookies two inches apart on the cookie sheets. Bake for 8 minutes, rotating the cookie sheets in the oven at the halfway point. They are done when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks). Be careful not to overcook.
Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool.
These cookies are best served warm, straight out of the oven, but they can be stored in an airtight container for up to two days.
*the candy is quite sticky so the best way to chop it is with a lightly oiled knife.
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This recipe for Hot Tamale Snickerdoodles is from