Giant Snickerdoodle Cookies - cooking recipe

Ingredients

4 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/4 c. shortening
2 c. sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. lemon extract or 1 tsp. lemon peel, finely chopped
1 c. buttermilk
1/2 c. sugar
2 Tbsp. ground cinnamon

Preparation

In a bowl, stir together flour, baking powder, baking soda and salt.
In a large mixing bowl, beat shortening with an electric mixer on medium to high speed 30 seconds.
Add 2 cups of sugar. Beat mixture until combined, scraping sides of bowl.
Beat in eggs, one at a time, beating well after each addition.
Stir in vanilla and lemon extract or peel.
Add dry ingredient and buttermilk, alternately to creamed mixture, scraping down sides of bowl as necessary.
Cover and chill at least 4 hours.
Meanwhile, combine 1/2 cup of sugar and cinnamon.
Set aside.
Preheat oven at 375\u00b0. Lightly grease cookie sheet.
Use 1/4 cup measure or 1/4 cup ice cream scoop.
Roll each scoop of dough in sugar and cinnamon mixture to coat.
Place 3-inches apart on cookie sheet.
With palm of hand, gentle press down cookie to 1/2-inch thickness.
Bake 12 to 14 minutes or until bottoms are light gold.
Transfer to rack. The cookies bake more evenly if you bake just one batch at a time. Makes about 24 cookies.