White Chocolate Filled Snickerdoodles

** Recipe from Cookies & Cups **

* 1/2 c. shortening
* 1/2 c. butter
* 2 eggs
* 2 tsp. vanilla
* 1 1/2 c. sugar
* 2 3/4 c. flour
* 2 tsp. cream of tartar
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. cinnamon
* 2 Tbl. sugar
* approx. 24 white chocolate pieces

Heat oven to 350.  Beat the shortening, butter, eggs, and sugar together. Set aside.  Mix flour, cream of tartar, baking soda, and salt together. Then mix with creamed sugar mixture until incorporated.  Chill dough for at least 1 hr. in refrigerator.  Mix 2 Tbl. of sugar & 1 tsp. cinnamon in a small bowl.  Scoop a rounded Tbl. sized ball of dough and form it around 1 white chocolate piece. Roll dough in cinnamon-sugar mix. Place cookies on ungreased baking sheet 2" apart.  Bake 10 min. or until edges slightly golden.  Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

** NOTE:

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 c. of dough and stuff it with 2 chocolates, increase baking time to 12-14 min. until edges start to golden. Remember to spray your muffin top pan with cooking spray for easy release.