1Cream together the butter and shortening add the 1 1/2 cups of sugar continue to mix. Add the eggs one at a time, beating with mixer in between.
Slowly add the flour 1/2 cup at a time.
2Chill the dough in the refrigerator and this is a necessary step. About 2 hours.
3Once the dough is finished getting cold and firm. Use an ice cream scoop to scoop out exact sizes.
4I use the 2 ounce scoop and level it off each time.
I usually scoop all the cookies out onto a piece of plastic wrap before starting to roll into the sugar mixture.
5Combine the last 2 ingredients sugar and cinnamon. Put into a gallon baggie and drop about 4 balls at a time shake them around a little then put directly onto the cookie sheet. I pat them down just a little as you can see in the photo.
It is not recommended to grease the cookie sheet.
6Choose a cookie sheet with the air flow. Cover it with aluminum foil. Be sure to put the shiny side down to reflect the heat from the cookie bottom and burning.
7Place in preheated oven to 400 degrees. Bake for about 12 minutes. Every oven is different.