Snickerdoodles

I also made these cookies for our department book and bake sale.

Snickerdoodles
Adapted from Betty Crocker "Christmas Cookies"
Servings size vary - I got 50 medium cookies out of this batch

Ingredients:
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1/4 cup shortening (the original recipe called for 1/2 cup shortening and 1/2 cup butter, but I didn't have enough shortening on hand, so I compensated with the butter)
2 eggs
2 cups all-purpose flour (the original recipe called for 2 3/4 cups, but I found I only needed 2 - adjust as necessary)
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 tbsp ground cinnamon

1. Preheat oven to 400F degrees.

2. In a large bowl, beat 1 1/2 cups sugar, the butter, shortening, and eggs with an electric mixer.

3. Stir in flour, cream of tartar, baking soda, and salt.

4. In a small bowl, mix 1/4 cup sugar and the cinnamon.

5. Using a small ice cream scoop, shape dough into balls. Roll balls in the cinnamon-sugar mixture.

6. Place roughly 2 inches apart on an ungreased cookie sheet.

7. Bake 8-10 minutes or until set.

8. Immediately remove from cookie sheet to a cooling rack.

9. Enjoy!

Nutritional Info per Cookie:
Calories 77; Total Fat 4g; Cholesterol 15mg; Sodium 40mg; Total Carbs 11g; Protein 1g