Snickerdoodles

Boring. That's the bottom line on these. Cakey, not-too-sweet sugar cookies coated in cinnamon and sugar. 

Phoebe actually liked them. She got involved and quit twice during the process, giving these a Phoebe Factor of 4. Mostly she was excited to deliver them to our neighbors. And she actually ate three or four. These cookies got positive reviews from everyone who tried them, and they disappeared fast enough. But I have to say there was nothing special about them. I will promptly forget them. 
I wanted to make these other sugar cookies called Tea Sandwiches, which are two sugar cookies with a creamy filling, rolled in a chocolate coating and toasted nuts. But I wussed out and made these easier ones instead.
Snickerdoodles
Dough:
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter
1 & 1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 large eggs
3/4 teaspoon salt
2 & 3/4 cups unbleached all purpose flour
Coating:
1/2 cup sugar
2 teaspoons cinnamon

• Preheat oven to 400.  Lightly grease (or line with parchment) two baking sheets.
• To make the dough: In a medium-sized bowl, cream together the shortening, butter, sugar, vanilla, and baking powder, beating until smooth. Add the eggs, again beating until smooth, stopping to scrape the bowl once. Add the salt and flour, mixing slowly until combined. 
• To make the coating: Mix sugar and cinnamon together in a shallow bowl.
• Scoop 1 level tablespoon of dough and roll into a ball. Place the ball in the bowl of cinnamon sugar, roll to coat. Place on prepared baking sheets, about 1.5 inches apart. Using the bottom of a glass, flatten each cookie to about 1/2 inch thick. 
• Bake the cookies for 8 minutes, or until they're golden brown around the edges. Remove from the oven and transfer to a rack to cool.