Snickerdoodles

 A lot of times, I don't really care for snickerdoodles. I know, that's a controversial thing to say, as most people love these classic cookies. But often they are very cakey, which I just don't care for in a cookie. But, that's not the case with this recipe. These are the ultimate snickerdoodle cookies! The combination of using butter and shortening gives them an amazing chewy texture that I just crave in a cookie. These snickerdoodles taste especially wonderful warm out of the oven.

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup butter flavored Crisco 
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. 
3. Whisk together the flour, cream of tartar, baking soda and salt, and stir into the butter mixture.
4. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
5. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. 
6. Arrange the dough balls 2 inches apart on ungreased cookie sheet. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes.

Makes about 4 dozen cookies