Snickerdoodles

Well, my favorite holiday is just 3 days away, and the cooking and baking marathon begins. Hello perfection, nice to meet you! I created, for the time ever, a perfectly round batch of cookies, that I know are going to be as delicious as they look. Be careful, though, because the baking time is reflective of the cookie thickness. It could be pretty easy to over bake them since they don't brown as you would think. I'm pairing these with another delicious batch of oatmeal chocolate chip cookies. For that recipe click, here. I hope you enjoy, and have a Happy Thanksgiving!

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shortening (Crisco)
• 8 tbsp (1 stick) unsalted butter, softened
• 1 1/2 cups sugar, plus 3 tbsp
• 2 large eggs
• 1 tbsp cinnamon

1. Preheat oven to 350 degrees
2. Sift the flour, baking soda, and salt in a bowl.
3. With a mixer, beat together the shortening and butter. Add 1 1/2 cups sugar and continue beating until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend until smooth.
4. Mix the 3 tbsp sugar with the cinnamon in a small bowl (Yes, it does say 1 tablespoon of cinnamon; yum!).
5. Roll the dough, by hand into 1 1/2-inch balls. Roll the balls in the cinnamon sugar.
6. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown (hard to tell, honestly), but still moist in the center, about 10-12 minutes.
7. Cool on rack.

From FoodNetwork.com