Snickerdoodles
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed
2 large eggs
1. Preheat the oven to 400. Line baking sheets with Silpat baking makts or parchment paper; set aside. (I don't bother with the parchment/silpat, and just place them on my (ungreased) airbake sheets).
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. in the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop (I use a melon-baller) to form balls of the dough, and roll in cinnamon & sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes. Store in a an airtight container up to 1 week.
Makes 4 dozen.