Snickerdoodles!

Snickerdoodles!
from the King Arthur Flour Cookie Companion book

1/2 cup shortening
1/2 cup butter (1 stick)
1 1/2 cups sugar
scant 1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 large eggs
3/4 teaspoon salt
2 3/4 cups flour

Coating:
1/2-1 cup sugar
1-2 teaspoons cinnamon

Preheat oven to 400 degrees F. Lightly grease cookie sheets or line with parchment paper.

In a mixer bowl cream together the shortening, butter, sugar, vanilla and baking powder, beating until smooth. Add the eggs, again beating until smooth. Add the nutmeg and flour (mixed together), scraping the bowl occasionally.

Mix together the sugar and cinnamon in a separate bowl (or a large plastic bag).

Roll the dough (about 1 Tbls each cookie) into balls, then roll it in the cinnamon-sugar (or toss it lightly in the bag, very gently). Place on prepared cookie sheets and bake for 8 minutes, or until golden brown around the edges. Cool on rack and store in air-tight containers.

Yield: about 7 cozen cookies.