Snickerdoodles

Snickerdoodles

Dough:
1/2 cup (3 1/4-ounces) vegetable shortening
1/2 cup (1 stick, 4 ounces) unsalted butter
1 1/2 cups (10 1/2-ounces) sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 large eggs
3/4 teaspoon salt
2 3/4 cups (11 1/2-ounces) unbleached all-purpose flour

Coating:
1/2 cup (3 1/2-ounces) sugar
2 teaspoons cinnamon

Preheat oven to 400-degrees.
Cream together the shortening, butter, sugar, vanilla and baking powder, beating until smooth, stopping to scrape the bowl once.
Add eggs, again beating until smooth, stopping to scrape the bowl once.
Add salt and flour, mixing slowly until combined.

To make the coating: Mix sugar and cinnamon in shallow bowl or large plastic bag.

Scoop out 1 tablespoon of dough, and drop into coating mixture. Roll through, until well-coated, place 1 1/2-inches apart on lined baking sheets, and flatten with bottom of a glass.
Bake 8 minutes, or until golden brown around the edges.
Remove from oven and transfer to a rack to cool.

With thanks, once again, to King Arthur's Cookie Book.