Snickerdoodle Christmas Trees

by Kara Reddick
(Marietta, GA USA)

Fill your house with the wonderful smell of cinnamon and sugar baking in a hot oven this Christmas.

2 3/4 cups self rising flour
1 cup Crisco or vegetable shortening
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 Tablespoon light corn syrup

Cinnamon sugar mixture:

1/2 cup white sugar for rolling and 1 tablespoon cinnamon

Directions:

Preheat oven to 375 degrees F (190 degrees C). Measure flour and set aside in a small bowl.In a large bowl, cream together the butter, corn syrup and sugar until smooth. Beat egg and vanilla in separate small bowl and add to sugar mixture. Gradually blend flour into mix.

Roll rounded teaspoonfuls of dough into balls and roll in cinnamon sugar mixture. Place balls onto ungreased cookie sheets and flatten slightly with your finger tips.

To make Christmas trees:

Wrap dough in plastic wrap and refrigerate for 4 hours or overnight. Once refrigerated dough can be rolled out using confectioner's sugar for dusting and desired cookie cutters can be used to make shapes.

You may also sprinkle a little cinnamon sugar on top of dough right before baking.

Bake 8 to 10 minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.