Ingredients:1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon
Directions:
Preheat oven to 375 degrees.
Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
Add egg and mix until combined.
Add the flour mixture and beat until combined.
In a small bowl, mix sugar and cinnamon.
Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.
