Making the dough:
Strain together the flour, cream of tartar, baking soda, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and vegetable shortening on medium speed until lightened in color, about 2 minutes. Add 1 1/2 cups of the sugar in a steady stream and mix for another 2 minutes. Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition and scraping down the side of the bowl as needed. Stir in the vanilla.
Add the dry ingredients in two additions, mixing just until blended after each addition. Scrape the dough into a clean bowl, cover with plastic wrap, and chill for 6 to 8 hours, or overnight.
Bake the cookies:
Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 deg F. Lightly butter the cookie sheets.
Divide the dough into quarters. With lightly floured hands, shape each quarter into a log. Slice each log into 12 equal pieces and roll into small walnut-size balls.
Combine the remaining 1/4 cup sugar with the cinnamon in a small mixing bowl. Working one piece at a time, place each ball in the mixture and briskly rotate the bowl in a circular motion to coat the dough evenly with the mixture.
Place 3 inches apart on the cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Toward the end of the baking time, rotate the pans from top to bottom and front to back. (A shorter baking time will make these cookies chewier, while longer baking results in crispiness.) Remove the cookies from the oven and let rest for 5 minutes. Transfer with a thin metal spatula to wire racks to cool.
Storage: Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (523g)|
|Recipe Makes: 4 Dozen|
|Calories from Fat: 557 (29%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||82 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 589.8mg||181 %|
|Sodium 496.1mg||17 %|
|Potassium 339.7mg||9 %|
|Total Carbohydrate 324.3g||95 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 321.5g|
|Protein 24.1g||34 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1916
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