Snickerdoodles

2 3/4 Cups all purpose four
1/4 Tsp. salt
1 Tsp. baking soda
1/2 Cup unsalted butter, room temperature
1/2 Cup Shortening
1 1/2 Cups granulated white sugar
2 large eggs
2 Tsp. pure vanilla extract
2 Tsp. cream of tartar
2 Tbsp. sugar
2 tsp. ground cinnamon

In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one hour).

Preheat oven to 400 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8-10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Can store in a airtight container, at room temperature, for about 10-14 days.
Makes about 6 doz.