“(This) is my favorite soft and chewy Snickerdoodle cookie recipe -- a holiday treat!” - Sherri Bennett, Athens

Ingredients:

2 3/4 cups of all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

2 tsp. cream of tartar

1 3/4 cups of granulated sugar, reserve ¼ cup

1/2 cup shortening (Crisco recommended)

2 tsp. vanilla extract

1/2 cup butter

2 large eggs

2 tsp. cinnamon

Directions:

Preheat oven to 350 degrees. Combine flour, baking powder, salt, cream of tartar; blend well; set aside. Cream shortening, butter and 1 ½ cups sugar in stand mixer. Add vanilla and eggs, continue to blend. Gradually add flour mixture, blend well. Shape dough into small balls. Refrigerate for 10 minutes. Combine ¼ cup sugar and cinnamon; stir to blend. Roll balls in sugar mixture, coating well. Place on silicone mat or parchment paper lined baking sheet. Bake 12-14 minutes.