Craving Cookies?

I'll never forget when I tasted my first Snicker Doodle... I was visiting my Aunt Ginny ( who was always baking something), and when she brought these warm, chewy, cinnamon-sugar cookies into the Dining Room, I was honestly intoxicated by the smell. I tasted one, then two, then three...I had never tasted anything so comforting in my life. Is that sad? That a cookie should bring me such comfort? Well, right or wrong, it did - and I was hooked!!!

I made several attempts at creating a GF  Snicker Doodle, and I failed, every time. I became very frustrated with this situation, and decided to wave the white flag in surrender- no more Snicker Doodles for me ;(

Fast forward to last night, when I decided to try and face the Snicker Doodle challenge again.
This time, I was armed with Aunt Ginny's Family Recipe she had given me when I got married. I decided to  use a different multipurpose GF flour mix, Jules Gluten Free, I knew she was using a newer version of Modified Tapicoa  Starch, called Expandex, I didn't have any experience with Expandex, so why not start today? ( Or in this case, last night.)http://www.julesglutenfree.com/
Here is my end result, and Aunt Ginny's Recipe- Revised.

Aunt Ginny's Snicker Doodles 

1/2 C Softened Butter 
1/2 C Shortening
1 1/2 C Sugar
2 Eggs (large)
2 1/4 C GF All Purpose Flour 
1 t Baking Soda 
1/4 t Salt
1 t  Cream of Tartar
 
For Rolling Cookies in:
1 C Sugar
1 T Cinnamon
Mix Thoroughly 

Preheat Oven to 350 degrees for 15-20 mins.
In a large bowl, cream butter, shortening, sugar, and eggs- one at a time.
In a separate bowl,  mix GF flour,baking soda, cream of tartar and salt.
Slowly add dry ingredients to wet ingredients one cup at a time, till completely combined,  being careful not to over mix.
Using a Cookie scoop, or 2 Tablespoons, spoon out cookies and form into 1 inch balls. Roll formed balls in Cinn/sugar mixture. Place 2 inches apart on cookie sheet ( stone wear produces a softer cookie, metal baking pans produce a more crispy cookie) bake 12-14 mins.
Let cool about  6-8 mins, and promptly remove from baking sheet( taking care not to break cookies- they are quite delicate)- if you let them sit too long, they will stick, and crumble.