Snickerdoodles I Recipe

Ingredients <br>- 1 cup shortening <br>- 1 ½ cups white sugar <br>- 2 eggs <br>- 2 ¾ cups all-purpose flour <br>- 1 teaspoon baking soda <br>- 2 teaspoons cream of tartar <br>- ½ teaspoon salt <br>- 2 tablespoons white sugar <br>- 2 teaspoons ground cinnamon <br><p></p>Directions <br>step 1: Preheat oven to 375 degrees F (190 degrees C). <br>step 2: In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart. <br>step 3: Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks. <br>

Ingredients
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
step 3: Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

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