Snickerdoodle Cookie Recipe:

My Maternal Grandmother Ena Blanche (Lecholt) Keep Bassell was half French, and I practically grew up in her kitchen helping her with cooking, baking  and canning. Because of this I really love to cook and I especially love baking. I was at one time the Manager of a Gourmet Cookie Shop and it was probably my favorite job ever. Of all of the things that I bake, I would have to say that my Snickerdoodles are the most popular...so here is the recipe:
  
                                                   Snickerdoodles

                     1 1/2 Cups sugar                   2 teaspoons cream of tartar
                     1/2 Cup butter, softened        1 teaspoon baking soda
                     1/2 Cup shortening                1/4 teaspoon salt
                     2 eggs                                    2 Tablespoons sugar
                     2 3/4 Cups flour                     2 Tablespoons cinnamon     

Directions:
Preheat oven to 400 degrees F.

In a medium mixing bowl cream the butter, shortening and 1 1/2 Cups sugar. Add the eggs and mix  thoroughly. Mix in the cream of tartar, baking soda and salt. Then stir in the flour using a wooden spoon until blended. Shape dough into walnut sized balls.
Mix the 2 Tablespoons of sugar and the 2 Tablespoons of cinnamon. Roll the balls in the sugar mixture. Place about 2" apart on an ungreased cookie sheet. Bake until set, about 8 to 10 minutes.
Store the cookies in an airtight container.   
*The one thing that I learned at the Cookie Store was that you can prepare the cookie dough in a mixer up to the point of adding the flour, but you should always stir the flour in by hand - so that you don't over mix and get a tough cookie dough.