These are a great fall cookie, especially if you do not want to overload on the pumpkin before Thanksgiving.

2 1/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar, plus a bit more for rolling cookies
2 eggs
1 tablespoon  ground cinnamon, for rolling cookies

Preheat oven to 400 degrees. Spray cookie sheets.
Whisk flour, cream of tartar, baking soda and salt in a bowl, set aside.
In an electric mixer, cream butter, shortening and 1 1/2 cups sugar until combined, 1 to 1 1/2 minutes at medium speed. Scrape down sides of bowl, add eggs. Beat until combined, about 30 seconds.
Add dry ingredients and beat at low speed until just combined, about 20 seconds. Do not overmix.
Mix a small handful of sugar, about 3 tablespoons, and the cinnamon together in a shallow bowl. Working with a scant 2 tablspoons of dough, roll dough into balls, then roll the dough in the cinnamon sugar and place on the cookie sheet. Space them about 2 inches apart.
Bake, reversing the sheets halfway through, for 9-11 minutes. The edges of the cookies are beginning to set and the centers are  soft and puffy. Let cool on the sheets for 2-3 minutes before moving to a wire rack to cool completely.
Makes about 30 cookies
Be sure that the cream of tartar and baking soda are fresh to get the desired puffy center.

Michele Tracey, Food Editor

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