Week of November 14th-18th 2016
1/2 cup softened butter
1/2 cup butter flavored Crisco
1 1/2 cups sugar
2 eggs
1 Tablespoons vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
cinnamon-sugar mixture (1/2 cup sugar + 2 Tablespoons cinnamon)
2- 20 ounce cans apple pie filling
caramel sauce, for topping
Preheat oven to 425 degrees F. Spray a 9×13 glass pan with non-stick cooking spray. With a hand mixer, cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the 9×13 pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough. Spread both cans of apple pie filling over the dough, making sure it extends to all sides. Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won’t completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top. Cover cobbler with foil. Bake at 425 degrees F for 40 minutes. Remove foil and bake another 10 minutes. Let cool for 10 minutes and serve, topped with caramel sauce if desired.