Snickerdoodles

• FOR THE COOKIES:
• 3 cups Flour
• 2 teaspoons Cream Of Tartar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Shortening
• 1/2 cups Butter, Room Temperature
• 1 cup Granulated Sugar
• 1/2 cups Brown Sugar
• 3 whole Eggs
• 2 Tablespoons Milk
• 1 teaspoon Almond Extract
• FOR THE SPICED SUGAR:
• 4 Tablespoons Granulated Sugar
• 2 Tablespoons Cinnamon
• 1 dash Nutmeg

1. For the cookies, sift together the dry ingredients and set aside.
2. In a stand mixer with the paddle attachment, cream together shortening, butter and sugars, and beat until fluffy (about 3 to 4 minutes). Add the eggs one at a time, beating well after each. Add milk, almond extract, and dry ingredients and beat until everything is incorporated.
3. Turn the dough out on a sheet of plastic wrap and wrap it up tight. Refrigerate for at least 1 hour.
4. For the spiced sugar, sift together the sugar, cinnamon, and nutmeg and set aside.
5. Preheat oven to 400u0b0F. Then remove dough from fridge and roll into 1 1/2 to 2-tablespoon size balls. Roll these balls in the spiced sugar. Place on a parchment or Silpat-lined cookie sheet.
6. Bake for 7 to 9 minutes or just until the tops start to crack. Let the cookies sit on the cookie sheet out of the oven for 1 minute before moving to cooling rack.
7. Store in an airtight container with a piece of bread to keep them moist.

flour, cream of tartar, baking powder, baking soda, salt, shortening, butter, sugar, brown sugar, eggs, milk, almond extract, sugar, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/desserts/snickerdoodles-13/ (may not work)