Snickerdoodles

2 3/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp. fine salt
1/2 c. shortening
1 stick (8 TB) unsalted butter; softened
1 1/2 c. sugar, plus 3 Tb.
2 lg eggs
1 Tb. ground cinnamon

Preheat oven to 350 degrees. Sift the flour, baking soda, and salt into bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 Tb sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the bals into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on rack.