Sand Dollar Snickerdoodles
*1 1/2 cups Granulated Sugar
*1/2 cup Margarine or Butter, at room temperature
*1/2 cup Shortening
*2 Eggs, at room temperature
Whisk dry ingredients together:
*3 cups of All-Purpose Flour
*2 teaspoons Cream of Tartar
*1 teaspoon Baking Powder
*1/4 teaspoon Salt
Mix together the creamed mixture to the dry ingredients making a slightly sticky cookie dough. Roll the dough into a large ball of dough and refrigerate 1/2 hour and then roll out cookie dough to about 1/4 inch thick or a little thicker, using a round cookie cutter, the size of your choice and cut out cookies OR you can also make into cookie dough balls or use a cookie scoop small or large depending the size of Sand Dollars you want. Refrigerate cookie dough balls for about a 1/2 hour and then place onto Silpat covered 1/2 baking sheet. Press the balls flat and take little arrow shaped nicks out of round cookie dough edges if desired. See baked cookies. Decorate and bake cookies in a pre-heated oven at 350*F. For 10-12 minutes.
*2 Egg Whites, lightly whisked
*Pastry Brush, brush each cookie with egg whites
Sprinkle on cut out or round cookie balls with the following mixture:
*2 tablespoons Sugar
*1-2 tablespoons Cinnamon
Mix together sugar and cinnamon and sprinkle on egg white covered uncooked cookie dough circles.
*4-5 Sliced Almonds onto each cookie, press slightly into cookie, points towards the middle of the cookie and make a circle with the almonds. See the pictures below.
For more decorating tips see Mama Miss
Large Sand Dollar Snickerdoodles
Small Sand Dollar Snickerdoodles
Jessica & Jamie