Snickerdoodles:

• 1/2 cup shortening (Crisco)
• 1/2 cup unsalted butter, softened
• or you could use 1 cup Crisco and not any butter like King Arthur does
• 1-1/2 cups granulated sugar
• 2 eggs
• 2-3/4 cups flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tbsp. granulated sugar
• 2 tsp. cinnamon
• caramel (optional)

Mix shortening, butter, sugar and eggs thoroughly.  Sift flour, cream of tartar, baking soda and salt together; add to butter mixture.

Shape dough into 1-inch balls.  For a different twist add a gumball-sized piece of soft caramel in the the center before rolling in sugar.  Roll in 2 tbsp. sugar and 2 tsp. cinnamon.  Place 2 inches apart on ungreased baking sheet.

Bake in a preheated 400 degree oven for 8 to 10 minutes.  They will puff up at first then they will flatten.

Makes about 5 to 6 dozen

Recipe by Cooking With Aunt Juju

Snickerdoodles With Low-Fat Cream Cheese:

• 1/4 cup butter
• 1/3 cup low-fat cream cheese
• 1 cup packed brown sugar
• 2 large egg yolks
• 1 tsp. vanilla extract
• 1 cup flour
• 1/3 cup whole-wheat flour
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tbsp. sugar
• 1/4 tsp. ground cinnamon

Preheat oven to 350 degrees.  Spray a baking sheet lightly  with a cooking spray.

In a large bowl, cream butter, cream cheese and sugar on low speed with an electric mixer.  Add egg yolks and vanilla; mix on low just until combined.  In a medium bowl, mix together the rest of the ingredients; add to butter mixture.

With a cookie scoop drop the batter onto the baking sheet about 1-1/2 inches apart.  Sprinkle lightly with cinnamon sugar mixture  (versus rolling the balls in it).  Bake for 7 minutes and lightly flatten cookies with a finger.  Rotate the baking sheet and bake for another 3 minutes.

Makes 30 cookies

Recipe by Cooking With Aunt Juju