This past weekend we went to Lake Chautauqua and one of my favorite things about going there is all the quaint antique shops. You never know what you are going to find and what you might stumble across to inspire you to make something delicious! Two items I could not pass up was a pair of antique cookie jars …well my mom would not let me pass up.  
A friend of mine had these snickerdoodles at her wedding and my husband adored them! The bride graciously gave me her mom’s special recipe. 

  

I have been waiting for the perfect moment to make them! Tonight seemed like the perfect opportunity! I had to fill up my “new” antique cookie jar! 
This recipe yields four dozen cookies using a 60 size scoop. 

Pre directions:
Preheat your oven to 400° in parchment paper lined to half sheet pans with parchment paper.

Ingredients: 

1/2 cup unsalted butter, room temperature 

1/2 cup shorten

2 eggs

2 3/4 cup unbleached AP Flour

1 1/2 cups granulated sugar

2 tsp cream of tarter

1 tsp  pure vanilla extract (I added this)

1 tsp baking soda

1/4 tsp kosher salt 

Additional topping “dusting”

1 tb sugar

2 tsp ground cinnamon 

(Mix above two ingredients together in shallow dish)

Directions:

1. Cream with paddle attachment butter, shorten, and sugar in stand mixer. Mix until light and fluffy. 

2. Add vanilla and eggs to the butter mixture mix to incorporate. 

3. In a seperate bowl whisk the flour, baking soda, salt, and cream of tarter until everything well incorporated.

4. Gradually add the flour mixture to the creamed batter. Make sure the mixer is on the lowest speed. Steadily increase the speed to medium to fully incorporate the flour blend. 

5. Portion out the cookies evenly by using a size 60 scooper. Roll the dough balls in the cinnamon and sugar blend in a shallow dish.

6. . Yielding 12 to a 1/2 sheet pan.

7.  Bake at 400 degrees for 8 minutes and remove from oven and from pan immediately. Allow to cool on wire rack and enjoy.