Snickerdoodles
Ingredients:
1/2 cup butter, softened
1/2 cup vegetable shortening
1 3/4 cups sugar, divided
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons ground cinnamon
Directions:
Preheat the oven to 375 degrees.
In a bowl, combine the butter, shortening, 1 1/2 cups sugar, vanilla and eggs. Use a mixer and beat for about 2 minutes or until well combined. In another bowl whisk together flour, cream of tartar, baking soda and salt. Then, add the dry mixture to the shortening mixture and mix until just combined. Cover dough and refrigerate for about an hour.
Before baking, in a small bowl, stir together the remaining 1/4 cup sugar with the 3 teaspoons cinnamon.
Shape the dough into 1 1/2-inch balls and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheet. Bake about 8 to 10 minute. Don’t over bake. The cookies will continue to bake on the cookie sheet.
