Yes, use butter!
Cream of tarter is a white powder, derrived from the residue in wine
casks. It adds acid to beaten egg whites so they will hold their
stiff peaks longer. It's available in the spice section of many
grocery stores.
Penny
At 08:54 PM 2/20/2011, you wrote:
Thanks. A couple questions:
1. Can I directly replace shortening with butter?
2. What is this "cream of tartar"?
On 2/20/11, V Jack <[email protected]> wrote:
> Snickerdoodles
> 1 cup Shortening
> 1 1/2 cup sugar
> 2 eggs
> 2 3/4 cups flour
> 2 tsp. Creaam of Tarter
> 1 tsp. baking soda
> 1/2 tsp. salt
>
> Cream together shortening and sugar, add eggs. Mix in flour, cream of
> tartar, soda, and salt
> Chill dough 2 hours. Roll into balls and then roll in mixture of 2 Tbs.
> sugar and 2 tsp. cinnamon
> bake 8 to 10 minutes on a ungreased cookie sheet at 400 degrees .
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>
--
Have a great day,
Alex (msg sent from GMail website)
[email protected]; http://www.facebook.com/mehgcap
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