Half-Dipped Candy Cane Snickerdoodles

Instructions

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1. - Preheat oven to 375°F.
2. - In medium bowl, sift together flour, cream of tartar, baking soda and salt. In large bowl, with electric mixer on medium speed, beat shortening, butter and 1-1/2 cups sugar until light and fluffy. Add eggs and vanilla, mix well. Add flour mixture; mix until combined.
3. - Roll dough into 1 in. balls. In small bowl, combine remaining 1/4 cup sugar and cinnamon. Roll cookie dough balls in mixture. Place 2 inches apart on ungreased cookie pan. Bake 8-10 minutes or until lightly browned, but still soft. Remove from pan to cooling grid; cool completely.
4. - Melt the Candy Melts Place Wilton Bright White Candy Melts in a microwave-safe bowl. Microwave at 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the candy is completely melted and smooth.
5. - Dip the Cookies Holding a cooled snickerdoodle by one edge, dip half of the cookie into the melted candy. Gently shake off any excess and scrape the bottom of the cookie against the rim of the bowl for a clean edge. Place the dipped cookie on the parchment-lined cookie sheet.
6. - Add the Sprinkles While the candy is still wet, add Wilton Holiday Shapes Sprinkles. For a string of lights look, press a row of lightbulb sprinkles along the edge where the coating meets the cookie. For a scattered look, place lightbulb sprinkles at different angles across the dipped half. You can also line the edge with mitten sprinkles in alternating colors. Work one or two cookies at a time so the sprinkles set into the candy before it hardens
7. - Let Set Allow the decorated cookies to set completely before packaging or stacking. Let the candy harden at room temperature, or place the cookie sheet in the refrigerator for 5 to 10 minutes to speed things up.