|1/4||cup unsalted butter, softened|
|1/4||cup trans-fat free shortening|
|3/4||cup Sugar In The Raw Organic White™|
|1 1/3||cups unbleached all-purpose flour|
|1||teaspoon cream of tartar|
|1/2||teaspoon baking soda|
|2||tablespoons Sugar In The Raw Organic White™|
|2||teaspoons ground cinnamon|
Place a rack in the center of the oven. Preheat the oven to 375° F.
In a small mixing bowl, combine the flour, cream of tarter, baking soda, and salt.
In a larger bowl, use an electric mixer on medium-high speed to beat the butter with the shortening to combine them. Add the sugar and beat for 3 minutes. Add the egg and beat for 3-4 minutes, until the mixture feels just slightly gritty when rubbed between your thumb and finger. Add the flour mixture and beat on low speed to combine. The dough should feel soft and silky. A scant tablespoon at a time, roll the batter between your fingers, shaping it into 1 1/2-inch balls. Roll each ball in the cinnamon sugar, coating it completely, and set it on an ungreased, light-colored baking sheet, spacing the balls 2 inches apart.
Bake for 12 minutes, until the cookies are golden and their tops are cracked. Transfer the cookies to a wire baking rack to cool. Stored in an airtight container, Snickerdoodles keep for 1 week. They ship well also.
Note: Look in natural food stores for sticks of trans-fat free solid shortening in the refrigerator case.
Per cookie: 58 calories, 3 g fat 1 g saturated fat, 8 g carbohydrate, 1 g protein, 0 g dietary fiber, 9 mg cholesterol, 35 mg sodium