Snickerdoodle Cookies
1 1/2 cups Sugar
1 cup shortening (200 g)
2 each Eggs
2 3/4 cups Flour (410 g)
2 teaspoons Cream of tartar
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Sugar
2 teaspoons Cinnamon
Preheat oven to 375F.
Cream 1 1/2 c. sugar, shortening. Add eggs. Stir in flour, cream of tartar, and soda. Chill dough. Roll dough into balls the size of walnuts. Com- bine 2 t. sugar and cinnamon. Roll cookies in this mixture.
Bake for 8-10 minutes, cool completely on wire racks.
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