White Chocolate- Dipped Snickerdoodles

Prep Time: 10 minutes
 Cook Time: 10 minutes

Total Time: 20 minutes

1 1/2 cups sugar

1/2 cup butter, softened

 1/2 cup shortening ( I like Crisco)

 2 eggs (room temperature)

2 teaspoons pure vanilla extract

 2 3/4 cups all-purpose flour (I like Gold Medal™)

 2 teaspoons cream of tartar

 1 teaspoon baking soda

 1/2 teaspoon salt

Cinnamon-Sugar Mixture

1/2 cup sugar

 1 tbsp ground cinnamon

1 cup White Chocolate Melting Wafers or Chips

Cinnamon Sugar, sprinkles

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
 3. Cream together sugar and butter. Add eggs and vanilla and blend well.
 4. Add dry ingredients to wet ingredients and mix well.
 5. Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
 6. Place 2 inches apart on cookie sheet.
 7. Bake for 8-10 minutes at 375 degrees. (Makes about 3-4 dozen cookies.)

8. While the cookies are cooling, melt the white chocolate chips in a microwave safe bowl in 30-second increments. Dip cookies half-way into the white chocolate. Place cookies on wax paper or parchment paper. If desired, combine sugar and cinnamon together and sprinkle the mixture over the white chocolate. Let cookies set up until chocolate is completely dry.
 (Note-cookies will keep in an air-tight container for 3-4 days.)