a snickerdoodle for the season

Inspired by this post from RecipeGirl, I dug out grandma’s snickerdoodle recipe today and made it a little more “fall-friendly.” Yum.

PUMPKIN SNICKERDOODLES

Mix:

1 cup shortening

3/4 cup pure pumpkin puree

1 1/2 cups sugar

1 egg

Sift and stir into creamed mixture:

3 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

Chill dough for at least 1 hour. Preheat oven to 400 degrees. Roll into walnut-size balls, then roll in sugar mixture:

1/2 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

Place balls about 2 inches apart on ungreased cookie sheet. Bake until lightly brown on edges, about 8-10 minutes.