Mammaw Burnett made these cookies over the years as my mom and her three sisters grew up. She continued to make them as she had grandchildren, and they were my absolute favorite cookie. My nickname from her became Doodlebug in honor of this amazing cookie and my adoration for it. My mom taught my sister and I to make them. I can still remember standing at the table or breakfast bar, rolling them in my hand and dipping them in the cinnamon and sugar. Even now, the smell of that combo as I stand making them in my own kitchen with my son, sends me right back.
My friend Jessica Turner of www.themomcreative.com is having a virtual cookie exchange today over at her blog, so I thought I would join in on the fun.
Here you go--enjoy!
Preheat oven to 400 degrees
1/2 cup butter
1/2 cup shortening (butter flavored works well)
1 1/2 cups sugar
2 3/4 cups flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
Pour in slowly to the butter mixture. Blend together. Batter should be a bit stiff, but sticky. Chill. Okay to chill for an hour or so because the dough rolls together better when stiff. If batter is still too soft to roll into a ball, add a bit of flour and mix by hand until you get a dryer consistency (but not too much!).
While batter is chilling, mix cinnamon and sugar in a cereal bowl. I usually end up with an inch or so in a bowl. Making more is better than less in this case.
When dough is ready to roll, pinch off enough dough to roll into walnut size balls. Place about 2" apart on cookie sheet. Bake for 8-10 minutes or until lightly browned and cracked on top, but still soft. These cookies will puff up first, then flatten a bit. If the cookie will not come off the pan without breaking, they will need to cook 30 seconds or so more. After making them tonight, I think turning the oven down to 375 degrees after first batch will help the second batch to not get so dark. They are a bit tricky to not overcook, but so worth it. You want them perfectly soft, not crunchy. :-)