Snickerdoodles (Double Batch)

(Double Batch)

1 cup butter

1 cup butter flavor Crisco

3 cups sugar

4 eggs

4 teaspoons cream of tarter

2 teaspoons baking soda

½ teaspoon salt

5 ½ cups flour

Very cinnamony sugar

Cream butter, Crisco, sugar, eggs, cream of tarter, baking soda and salt. 

Add flour slowly while mixing.

Chill dough overnight.

Roll into balls and then roll in cinnamony sugar.  Place on ungreased cookie sheet.

Bake 350 F about 12 minutes.

I like to place the dough into a gallon size freezer Ziploc bag, making sure it is an even thickness.  After chilling overnight, I cut the bag open and then cut the dough into squares.  We then roll the square into balls and roll them in the cinnamony sugar.