Cinnamon Jumble Cookies

¼ cup shortening (I use Spectrum organic shortening - it has no trans fats)
¼ cup salted butter
1 cup sugar
1 egg

¾ cup low fat buttermilk
1 tsp vanilla

2 cups flour, sifted
½ tsp baking soda
½ tsp salt

Topping:
¼ cup sugar
1 tsp cinnamon

With an electric mixer, mix shortening, butter, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift 2 cups flour with baking soda and salt into a separate bowl. Stir flour mixture into egg/sugar/buttermilk mixture, a little at a time, and mix with mixer until all flour is combined.

Chill dough for at least 3 hours or overnight in fridge.

Preheat oven to 400. Drop dough by rounded tablespoons onto non-stick cookie sheet. Sprinkle each mound with the cinnamon/sugar mixture.

Bake cookies until they are set but not browned, about 8-10 minutes.

Serving Size: Makes 4 dozen cookies

Number of Servings: 48

Recipe submitted by SparkPeople user KLWOZNIAK.