| 2 | tablespoons Betty Crocker® Decors red sugar |
| 1 | tablespoon ground cinnamon |
| 2 | tablespoons Betty Crocker® Decors green sugar |
| 1 1/2 | cups sugar |
| 1/2 | cup shortening |
| 1/2 | cup butter or margarine, softened |
| 2 | eggs |
| 2 3/4 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons cream of tartar |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1. | Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside. |
| 2. | In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt. |
| 3. | Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet. |
| 4. | Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. |
| Bake 7 to 9 minutes. |
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| Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.
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| These rich cinnamon-sugar cookies make a great gift! Place a bag of them in a small basket along with packets of cappuccino or hot chocolate mix.
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Nutrition Information:
60 ( 25); 3g ( 1g, 0g); 10mg; 35mg; 9g ( 0g, 5g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1/2 1/2