Snickerdoodle Drops Recipes

Steps:

• Heat oven to 400°F.
• Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Steps:

• Heat oven to 375ºF. In large bowl, beat margarine, brown sugar and 3/4 cup granulated sugar until creamy. Add eggs; beat well. Add combined flour, oats, 1 teaspoon cinnamon, baking soda and salt; mix well.
• Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Sprinkle each cookie lightly with combined remaining 1 tablespoon granulated sugar and remaining 1 teaspoon cinnamon.
• Bake 8 to 10 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Steps:

• Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
• In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
• In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.