Snickerdoodles

Somewhere along the way I really started to like snickerdoodles -- not sure if it is something from when I was a kid (although I don't remember these as a holiday staple) or if it was buying them at Sweetbay when I was getting my Ph.D. - either way, they are good and this is a fairly simple recipe that comes out very good.

Ingredients

1 cup shortening (or 1/2 cup shortening and 1/2 cup unsalted butter)
1 1/2 cups sugar
2 eggs
2 tablespoons vanilla (optional)

2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon ground cinnamon

Cooking Directions

Heat oven to 375 degrees.

In a large bowl, mix together the shortening (or shortening and butter) and sugar until smooth. Stir in the eggs. Add vanilla (optional).

Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.

Roll the dough into balls - I use a tablespoon to scoop them out. Roll in a mixture of 3 tablespoons sugar and 1 tablespoon cinnamon. Place 2 inches apart on a cookie sheet.

Bake for 9 minutes. Could be longer if you make them a little bigger, so just watch them. They will crack so you can see when the inside is done.

Cool on rack. Serve either warm or cold.