Brown Sugar Snickerdoodles

Snickerdoodles are such a tasty cookie, and since I already have a recipe for them that works well, I tend to not look at recipes for them much.  However, while cruising through the Crisco website a while back, I came across this recipe and was intrigued:
http://www.crisco.com/recipes/brown-sugar-snickerdoodles-5077
This was my first time to make them; it will not be the last, as these are super good!  The great thing about the brown sugar is that it seems to leave them softer and chewier.  MMM!

I followed the recipe very closely, though not to the letter.  Think this yielded 78 cookies, which is close to the 72 indicated on the original recipe.

Ingredients:

1/2 c. unsalted butter, softened
1/2 c. butter flavored Crisco shortening
1/4 c. sugar
1 1/4 c. golden brown sugar
2 large eggs
2 tsp. vanilla extract
3 1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

sugar & cinnamon blend (I never measure for this, so I have no idea on the amounts I used)

Instructions:

1. Preheat oven to 400°F and line cookie sheets with parchment paper.

2. Beat butter, shortening, sugar, brown sugar, eggs, and vanilla with electric mixer until well blended.

3. Combine flour, cream of tartar, baking soda, and salt in a small bowl.

4. Turn mixer on medium-low speed and add flour mixture gradually as it mixes, until well combined.

5. Form dough into 1-inch balls and roll in sugar-cinnamon blend to coat.

6. Place on baking sheet about 2 inches apart.

7. Bake 6 to 7 minutes; centers will be slightly soft and cookies will be puffy and crackled on top.  After removing from oven, allow to cool on cookie sheet for at least 1 minute before removing to cooling rack.

8. Grab a glass of milk and enjoy!