Snickerdoodle Cookies
By Betty Crocker

This recipe is by Betty Crocker and is my absolute favorite type of cookie to make. Not only was it my first ever type of cookie I made besides chocolate chip, but it also brings me back to a time when I was little. Back then, I didn't understand that you can't put a metal bowl in the microwave. I figured that putting the butter into the big metal Kitchen-aid bowl and putting the whole thing in the microwave was the perfect way to melt the butter. Needless to say, I burned the bowl, the microwave, and the butter. Thank goodness the microwave survived, but the sparks that flew were quite scary. So tip for all the beginners: don't put a metal bowl in the microwave, no matter how clever you think you are being.

I hope you love this recipe as much as I do!

Ingredients:

• 1 1/2 cups sugar
  
• 1/2 cup butter or margarine, softened
  
• 1/2 cup shortening
  
• 2 eggs
  
• 2 3/4 cups Gold Medal® all-purpose or unbleached flour
  
• 2 teaspoons cream of tartar
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/4 cup sugar
  
• 2 teaspoons ground cinnamon
  

Directions:

1. Heat oven to 400ºF.
   
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
   
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on greased cookie sheet.
   
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.Makes 4 dozen cookies
   

For more information, visit: http://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14?p=1