SNICKERDOODLE COOKIES

These cookies are Serah's specialty cookies because they were the very first cookies she made on her own years ago.  They are delicious.  She made them with chocolate chips.  They are also very good without them or with other things like blueberries. 

3 tablespoons sugar

1 tablespoon cinnamon

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) butter, softened

1/2 cup shortening

2 eggs

1/2 cup chocolate chips

Makes 30 cookies

• Preheat oven to 400 degrees.
• In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the chocolate chips.
• Make small balls (size of a large walnut). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
• Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack

Note: You can substitute cream of tartar and baking soda with 2 teaspoon of baking powder.  It will make softer cookies