Ingredients

• ½ C. Butter Flavor Shortening
• ½ C. Coconut Oil
• 1 ¼ C. White Sugar
• 1 tsp Vanilla
• 2 Eggs
• 3 C. Flour
• 1 tsp Baking Soda
• 2 tsp Cream of Tartar
• 3 Tbsp White Sugar
• 3 tsp ground cinnamon

Directions

1. Preheat oven to 375°, Grease cookie sheets

2. Cream together shortening, coconut oil, sugar and vanilla. Add one egg at a time and mix after each.

3. Sift together the flour, baking soda and cream of tartar, then stir into the creamed mixture until well blended.

4. Chill dough (at least 30 minutes)

5. Mix the 3 Tbsp of white sugar with the 3 tsp of cinnamon in a small bowl. Roll chilled dough into walnut sized balls and roll them in the sugar/cinnamon mixture. Place them two inches apart on the greased cookie sheets.

6. Bake 10-12 minutes, until the edges are slightly golden.

Coconut oil is now being reported in the media as a superfood, much like blueberries. This is refreshing because coconut oil has always gotten a bad rap as a saturated fat, but we now know that all fats are not created equal. Coconut oil is not stored in the body as normal fats are, but is processed in the liver like a carbohydrate and becomes available to the body as energy in the form of ketone bodies, which are food for the brain. Coconut oil is also very shelf stable so it can store for years, unlike other cooking oils.

For more information regarding this topic, please go to the article on MSN Health/Fitness