Mrs. Sigg’s Snickerdoodles
Adapted from All Recipes
Makes about 48

I didn’t feel like forming 48 cookies, so I made mine much larger and got about 24.

½ cup (1 stick) unsalted butter, room temperature
½ cup vegetable shortening
1½ cups granulated sugar
2 eggs
2 tsp. vanilla extract
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tbsp. granulated sugar
2 tsp. cinnamon

Preheat the oven to 375ºF.

Cream together the butter, shortening, and sugar until light and fluffy, about 4 minutes.  Beat the eggs in one at a time, scraping down the bowl as necessary.  Add the vanilla and beat one minute.  Add the flour, cream of tartar, soda, and salt and mix until combined well.

Mix the two tablespoons of sugar with the 2 teaspoons of cinnamon.  Using a tablespoon (or a soup spoon) scrape out bits of dough and roll into balls.  Roll the balls in the sugar mixture and place on a baking sheet at least 2 inches apart.

Bake 8 to 10 minutes, or until set but not too hard.  Remove immediately from baking sheets and cool on a rack.