Fall in love recipes

S’mores Snickerdoodles

• 2 + 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, at room temperature
• 1/2 cup of vegetable shortening, at room temperature
• 1 + 1/2 cups granulated sugar + 1 tablespoon
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups mini marshmallows
• 2 cups milk chocolate chips
• 1 cup graham cracker crumbs

1. Into a medium bowl sift together the flour, cream of tartar, baking soda and salt.
2. Combine the butter and shortening In the bowl of a standing electric mixer fitted with the paddle beat butter and shortening together starting on low speed and increasing to medium for 3 minutes until smooth and creamy. In a slow stream add the 1 + 1/2 cups sugar and beat for 2 minutes. Scrape down sides of bowl.
3. Reduce the speed down to low and one at a time add the eggs then the vanilla. Scrape down sides of bowl again.
4. On low speed beat in half the flour mixture then the remaining half stopping when the dough is still streaky with flour.
5. Scrape down the sides of the bowl and by hand mix in the marshmallows and chocolate chips. Divide the batter in half and pat each half into a disk. Wrap with saran wrap and refrigerate at least an hour or overnight.
6. Mix the remaining tablespoon of sugar, cinnamon and graham cracker crumbs together in a wide shallow bowl.
7. Scoop up balls of the dough and form into 1 + 1/4 inch rounds, roll in the crumbs and place on a baking sheet/cutting board/platter and refrigerator for at least 1 more hour.
8. Preheat the oven to 350 degrees F. Once the oven is heated remove the cookies from the refrigerator and set them 2 + 1/2 inches apart on one of the baking sheets. Reroll any cookies that have lost their round shape.
9. Bake 11 minutes for a softer cookie and 12 minutes for a little bit crispier cookie. Remove from oven and let cool on pan. Use a thin metal spatula to scoop cookies up off the baking sheet.
10. Repeat until all the cookies are baked. Store in tightly closed containers up to 1 week.