Soft And Chewy Snickerdoodle Cookies

• 1/2 cup salted butter, room temperature
• 1/2 cup shortening
• 3 large eggs
• 3 cups flour
• 1 1/2 cups sugar
• 2 teaspoons cream of tartar
• 1 1/2 teaspoons baking soda
• 1 dash salt
• 2 tablespoons white sugar
• 1 teaspoon cinnamon

1. Beat butter and shortening in a large bowl until creamy and smooth.
2. Add in eggs one at a time beating after each addition.
3. In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
4. Beat 1/2 of the dry mixture into the wet mixture.
5. Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
6. Refrigerate dough uncovered for 30 minutes.
7. Preheat oven to 375*.
8. Combine sugar and cinnamon in a small bowl.
9. Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
10. Bake for 10 minutes.
11. Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.

butter, shortening, eggs, flour, sugar, cream of tartar, baking soda, salt, white sugar, cinnamon

Taken from www.food.com/recipe/soft-and-chewy-snickerdoodle-cookies-384652 (may not work)