Snickerdoodles

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This recipe post is a birthday of sorts... its my 100th recipe! I thought for a long time about what I wanted my 100th post to be. I knew it needed to be something sweet and baked. I had originally thought I'd do a big birthday cake- maybe a german chocolate, or a cheesecake... but I try to only make those things when I also have another occasion to cook for (other than the blog), so that it actually gets eaten. I made these last weekend to bring to a girls weekend in Asheville, NC and they were delicious... undoubtedly because they have both butter and crisco in them. Top notch... figured they were worthy of the 100th post. Enjoy! (Adapted from Cooks Illustrated)

INGREDIENTS
2 1/4 cups unbleached all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon plus a pinch of kosher salt
12 tablespoons unsalted butter, softened but still cool
1/4 cup vegetable shortening (Crisco)
1 1/2 cups sugar, plus 3 tablespoons for rolling dough
2 large eggs
1 tablespoon ground cinnamon for rolling dough

In a medium bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

With an electric mixer beat the butter, shortening, and sugar until smooth- about 1-2 minutes. Add eggs, and beat about 30 seconds- scraping down the sides of the bowl when necessary. Slowly add the dry ingredients and beat on low just until combined.

In a small bowl mix together the 3 tablespoons of sugar and cinnamon. Roll the dough into heaping tablespoon sized balls and roll them in the cinnamon sugar mixture. Place on a parchment lined cookie sheet and bake in a 400 degree oven for about 8-10 minutes. Cookies will be crispy on the outside and chewy on the inside. Delicious.