Snickerdoodles

From the old red Bradley cookbook. This really is the best recipe for snickerdoodles.

1/2 c butter 1/2 c Crisco 1 1/2 c sugar 2 eggs 2 3/4 c flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 2 tsp vanilla Directions: Cream shortening, butter and sugar together. Add eggs and vanilla. Add sifted dry ingredients. Form into balls (1 oz./2TBSP size). Roll balls in a mixture of 2 TBSP sugar + 2 tsp cinnamon. Place dough balls 2 inches apart on a cookie sheet, and smash slightly with your palm. Bake 8-10 minutes at 400 degrees. Number Of Servings:24 if using a 2-TBSP sized dough ball