Snickerdoole Cinnamon Sugar Cookie

Pre-heat oven to 350° F (325° F convection bake)

1. Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.

2. Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.

Freezing Option: roll dough into a log and wrap in plastic wrap. Freeze. When ready to use, thaw for about 1 hr, then continue with recipe.

3. Put cinnamon sugar mix into a bowl. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or baking paper. Make sure to give plenty of room between cookies since they spread quite a bit.

4. Bake for 10-12 minutes. They should be lightly golden. Remember it is better to slightly under-bake than to over-bake cookies.