Snickerdoodles

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 medium to large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons lemon juice or cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

How 2

Preheat oven to 400 degrees F (200 degrees C).
Cream together the butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. (If you are using large eggs drain off about a quarter of one of the whites)
Blend in the flour, cream of tartar, soda and salt to make the dough.

Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons of sugar and the cinnamon. Now using a small ice ream scoop dipped in water scoop out balls from the dough and drop onto and roll in the sugar and cinnamon mix.
Place the balls 2 inches apart on baking sheet lined with greaseproof or parchment paper. During cooking they will flatten out.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and cool on a cooling frame....... now you know why you need the paper!

The aim is to have a crisp outer shell and chewy inner.