Makes about 30 cookies

These old-fashioned cookies are dusted with cinnamon sugar and have a good contrast between crisp exterior and soft, chewy interior.

2 1/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon of salt

12 tablespoons (1 1/2 sticks) unsalted butter *softened

1/4 cup vegetable shortening

1 1/2 cups granulated sugar, plus 2 tablespoons *for rolling cookies

2 large eggs

1 tablespoon ground cinnamon *for rolling cookies

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 400 degrees. Grease cookie sheets or line with parchment paper.

**DB and I have found that parchment paper works better, for this particular recipe we line even nonstick cookie sheets with parchment paper. Otherwise they get to dark at the bottom.

2. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl; set aside.

3. Either by hand or electric mixer, cream butter, shortening, and 1 1/2 cups of sugar until combined, 1 to 1 1/2 minutes with electric mixer set at medium speed.

Scrape down sides of bowl with rubber spatula. Add eggs. Beat until combined, about 30 seconds.

4. Add dry ingredients and beat at low speed until just combined, about 20 seconds.

5. Mix remaining 2 tablespoon of sugar with cinnamon in shallow bowl. Working with scant 2 tablespoons of dough each time, roll dough into 1 1/2-inch balls. Roll balls in cinnamon sugar and place on cookie sheet, spacing them 2 to 2 1/2 inches apart.

6. Bake, reversing position in oven halfway through baking time (from top rack to bottom and front to back), until edges of cookies are beginning to set and centers are soft and puffy, 9 to 11 minutes. Let cookies cool on cookie sheet 2 to 3 minutes before transferring to cooling rack with wide spatula **at this point cookies are very soft and if you transfer them right away or touch them, they will not hold their shape.