Holiday Snickerdoodles

Red and green sugars dress up a best-loved cookie for the holidays.

Makes 6 dozen cookies

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 400 degrees F. 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.

High Altitude (3500-6500 ft) Bake 7 to 9 minutes.

Nutrition Information: 1 Serving: Calories 60 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know
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.

Special Touch
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.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved