Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. Over 5000 have already signed up for our newsletter! In every issue we try to help you grab a big slice of life. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. We use safe and secure MailChimp for our email service. Click on the bar above to sign up. Thank you!
1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 1/2 cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons ground cinnamon
Preheat the oven to 400 degrees F.

1. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.

2. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.

3. Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.