Cream:<\/p>\n\n\n\n
1\/2 c butter<\/strong><\/em><\/p>\n\n\n\n 1\/2 c shortening<\/strong><\/em><\/p>\n\n\n\n 1 1\/2 c sugar<\/strong><\/em><\/p>\n\n\n\n 2 eggs<\/strong><\/em><\/p>\n\n\n\n 2 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n Blend in:<\/p>\n\n\n\n 2 3\/4 c flour<\/em><\/strong><\/p>\n\n\n\n 2 tsp cream of tartar<\/em><\/strong><\/p>\n\n\n\n 1 tsp baking soda<\/em><\/strong><\/p>\n\n\n\n 1\/4 tsp salt<\/em><\/strong><\/p>\n\n\n\n Shape dough into balls.<\/p>\n\n\n\n Roll in sprinkles<\/strong><\/em>.<\/p>\n\n\n\n Place on ungreased baking sheet.<\/p>\n\n\n\n Bake @ 400, 10 -12 minutes.<\/p>\n\n\n\n The cookies will crack as they bake.<\/p>\n\n\n\n If the cracks look wet, put the cookies back in the oven for another minute or two.<\/p>\n\n\n\n Cool 4 minutes to let set before transferring to cooling racks.<\/p>\n\n\n\n Store at room temp in sealed containers.<\/p>\n\n\n\n NOTES<\/p>\n\n\n\n Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":2585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,18],"tags":[38,106,398,41],"class_list":["post-2584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-dropcookies","tag-cookie","tag-recipe","tag-sprinkle","tag-stephanie-knewasser","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n