Pumpkin Spice Snickerdoodles

Adapted from Snickerdoodles

Yields - 21 2-tablespoon cookies

1/2 cup shortening

3/4 cup sugar + 1/4 cup

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon cinnamon + 3 teaspoons

1/4 teaspoon ground nutmeg + 1/4 teaspoon

1 cup pumpkin spice baking chips

  1. Preheat the oven to 350 ˚F. Line cookie sheets with parchment paper.
  2. Beat together the shortening and 3/4 cup sugar until well combined.  Add in the egg and vanilla, beat again.
  3. Add in the flour, cream of tartar, salt, 1 teaspoon of cinnamon, and 1/4 teaspoon nutmeg.  Mix until just combined.  Fold in the pumpkin spice baking chips.
  4. Mix together the remaining sugar, cinnamon, and nutmeg in a small bowl.
  5. Scoop 2-tablespoon balls of dough and roll in the cinnamon-nutmeg-sugar.  Place on a parchment lined baking sheet about 1 inch apart.  Press 3 baking chips in the top of each cookie.
  6. Bake for 10-12 minutes or until they lightly brown.  Do NOT over bake!
  7. Transfer to a cooling rack, they will appear soft, just be gentle.

Recipe from Tracy | Pale Yellow

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