Snickerdoodles

Although I am very opposed to using shortening in anything I make, the only recipe that had the right texture for snickerdoodles was one containing shortening! So here it is!

2 ½ cups flour

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. salt

½ cup butter, softened

½ cup shortening

1 ½ cups sugar, plus ½ cup for rolling

2 large eggs

1 Tbsp. ground cinnamon

Whisk flour, cream of tartar, baking soda and salt in a bowl and set aside. In a stand mixer, mix butter, shortening and 1 ½ cups sugar on medium speed until pale and fluffy (about 3 minutes). Add eggs one at a time and beat until incorporated. While mixer is on low, beat in flour mixture until combined. Combine ½ cup sugar and cinnamon in a small bowl. Make balls of dough using about 2 tablespoons and roll in sugar and cinnamon mixture. Place two inches apart on baking sheets lined with parchment paper. Bake at 375* until edges are just beginning to brown but centers are still soft, puffy and cracked, about 10-12 minutes. Let cookies cool on sheets for 10 minutes and remove to cooling rack.

Dough balls can be frozen up to a month in the freezer. Bake the frozen dough balls in 300 degree oven for 18-20 minutes.