Gluten-Free (Or Not) Sour-Cream Snickerdoodles

2 cups gluten-free all-purpose flour blend for baking (you need one with some xanthan gum in it...I love 
KrusteazOR 2 cups all-purpose regular flour OR 1 cup AP flour plus 1 cup cake flour)
1/4 teaspoon salt
1/4 teaspoon nutmeg (freshly grated will change your life)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup butter, at room temperature
1/4 cup shortening
1 cup sugar
6 tablespoons sour cream
1 egg
1 teaspoon vanilla
cinnamon sugar (about 1/4 cup sugar plus a couple teaspoons cinnamon)

Mix the dry ingredients together. Cream the sugar, butter, and shortening together until light and fluffy. (I wouldn't even try this without a hand mixer, but I'm wimpy that way.) Beat in the egg, sour cream, and vanilla, followed (gently) by the dry ingredients. If you have time, chill for an hour or up to a day. When you're ready to bake, heat your oven to 350 and grease a cookie sheet or line it with parchment paper. Roll your dough into about 3/4" - 1" balls and roll without restraint in cinnamon sugar. Place on cookie sheet and, if you've chilled the dough, flatten ever so slightly. Bake for 8-10 minutes until cracked and slightly springy in the center. Cool on cookie sheet for 2 minutes, then remove to a wire rack to cool complete. Protect from passing teenagers if you hope to have any left for later. Store, if you get that far, airtight. 

Makes a couple dozenish.

via www.guiltychocoholicmama.blogspot.com