A traditional snickerdoodle cookie with cinnamon and sugar. These are great to add to lunches or even an afternoon treat.
1 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 375°F.
In a medium bowl cream together shortening, sugar and eggs.
Sift together flour, cream of tartar, baking soda and salt in a bowl; add to the creamed mixture mixing well.
Form into 1-inch balls, roll in a mixture of sugar and cinnamon.
Bake 8 to 10 minutes or until puffed. Cool completely on wire racks.
makes 36 cookies.