Sophisticated Snickerdoodles - butter

Method

• In a large mixing bowl, beat together the butter, cream cheese and shortening with an electric mixer until light and fluffy. Add sugar and mix well to combine. Add eggs and vanilla, and mix again. In a smaller bowl, whisk together the flour, cream of tartar, baking soda and salt, then add slowly to the butter mixture, blending until combined.
• Spoon half of the dough out onto a sheet of wax paper and form into a log, about 2 inches in diameter. The dough will be soft, so work gently. Roll the log up into the paper, then repeat with the remaining dough. Twist the ends of the paper to seal, then refrigerate for at least 1 hour, or as long as a few days.
• Preheat oven to 375°F. Combine coating ingredients (for rolling the cookies) in a small bowl with a spoon or small whisk, and set aside. Remove dough from fridge and slice into rounds, just under 1/2 inch thick. Toss each round of dough into the coating mixture, turning over to make sure all sides are well covered, and pressing gently with your fingers if you need to help the sugar stick. Place coated cookies about 2 inches apart on a parchment or Silpat-covered baking sheet.
• Bake for 8-10 minutes, or until edges are just turning light golden brown. Do not over bake! Remove to a cooling rack and serve.