Snickerdoodles

[This post is dedicated to my aunt, Jill]

I'm absolutely loving my new cookbook,

The America's Test Kitchen Family Baking Book.

Even though I've got my signature chocolate chip

cookie recipe, which can't be shared, the ones

in this book are fabulous as well.

[Just ask Jeremy or my coworkers]

The pancakes are to. die. for.

And recently, when my aunt was coming over

to see the condo for the first time, I decided to

bake her favorite kind of cookies for her...

Snickerdoodles

I'm not going to lie... if there's a tough

snickerdoodle critic, it's Jill.

And guess what... SHE APPROVED!

Here's the recipe:

1-3/4 cups sugar

1 tablespoon ground cinnamon

2-1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, softened

1/2 cup vegetable shortening

2 large eggs

1. Adjust an oven rack to the middle position and heat the oven to 375-degrees. Line 2 large baking sheets with parchment paper. Combine 1/4 cup of the sugar and cinnamon together in a shallow dish for rolling. In a medium bowl, whisk the flour, cream of tartar, baking soda and salt together.

2. In a large bowl, beat the butter, shortening, and remaining 1-1/2 cups sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combinted, about 30 seconds. Give the dough a few final stirs with a rubber spatula to make sure it's combined.

4. Working with 2 tablespoons of dough at a time, roll the dough into balls with wet hands, then roll in the cinnamon sugar to coat. Lay the balls on the prepared baking sheets, spaced about 2-inches apart.

5. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, about 10 to 12 minutes, rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)

6. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Enjoy!