Snickerdoodles

One of my all-time favorite cookie recipes!  It’s from the Betty Crocker’s Baking Classics cookbook.  Grammy gave me this cookbook in 1985 and it has some of the best baking recipes available.  It’s a staple in my kitchen because it includes the recipes for Apple Dumplings and Caramel Pecan Rolls which Grammy has made classic in this family. – Kathy

Ingredients

• 1½ cups sugar
• ½ cup unsalted butter, softened
• ½ cup shortening
• 2 eggs, room temperature
• 2¾ cup all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons cinnamon

Instructions

1. Preheat oven to 400° F. 
2. In a large bowl, cream together the sugar, butter, and shortening until light and fluffy.
3. Add in 1 egg at a time and mix well.
4. Mix in flour, cream of tartar, baking soda and salt until combined.
5. In a small bowl mix together 2 tablespoons each sugar and cinnamon.
6. Shape dough by rounded teaspoonfuls into balls.  Roll each ball in sugar/cinnamon mixture to coat. 
7. Place balls 2-inches apart on an ungreased cookie sheet. 
8. Bake until set, 8-10 minutes.  Immediately remove from cookie sheet and let cool.

Makes 6 dozen cookies.