From the kitchen of Stephanie Knewasser.   The outside
is slightly crispy & the inside chewy.  These freeze well
baked.  Want them thicker?  Add 2 Tbsp flour.
Cream:
1/2 c butter
1/2 c shortening
1 1/2 c sugar
2 eggs
2 tsp vanilla

Blend in:
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Shape dough into balls.
Roll in sprinkles.
Place on ungreased baking sheet.

Bake @ 400, 10 -12 minutes.
The cookies will crack as they bake.
If the cracks look wet, put the cookies back in the oven
for another minute or two.

Cool 4 minutes to let set before transferring
to cooling racks.

Store at room temp in sealed containers.

Hard Cookies?
If the cookies get hard, add a piece of bread to the
container.  The bread will get hard & the cookies will
soften. This trick works with all cookies.
Sprinkle Sugar Cookies
Sprinkle Sugar Cookies
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