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Snickerdoodles 
Originating in 19th-century New England, these whimsically named cookies have a characteristically crackly surface and can either be crisp or soft. Traditionally, these cookies are rolled or sprinkled with cinnamon-sugar before being baked. The name appears to have no particular meaning or purpose—other than being fun.
 

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2 eggs
1 tsp Watkins Original Double-Strength Vanilla
1/4 cup white sugar
1 tbsp Watkins Cinnamon, more if desired

Preheat oven to 400°F/205°C. Mix flour, cream of tartar, baking soda,
and salt in medium bowl; set aside. In large bowl, beat sugar, butter,
shortening and eggs with electric mixer until well-blended and smooth.
Stir in flour mixture.

Refrigerate dough, if needed, until firm enough to shape.

Shape level tablespoonfuls of dough into 1-1/2 inch/35-mm balls. Roll in mixture
of remaining sugar and cinnamon. Place 2 inches/5 cm apart on
ungreased cookie sheets. Bake for 8 to 10 minutes or until lightly browned
and tops are crinkled. Remove to wire rack to cool.

Makes 48 cookies.

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