SNICKERDOODLES               

INGREDIENTS:

1 cup shortening, part                  2 teaspoons cream of tartar
       butter or margarine               1 teaspoon baking soda
1 1/2 cups sugar                       1/4 teaspoon salt
2 eggs                                           2 tablespoons sugar
2 3/4 cups all-purpose flour        2 teaspoons cinnamon

Heat oven to 400 degrees (mod. hot).  Mix shortening, 1 1/2 cups sugar and eggs thoroughly.  Measure flour by dipping method or by sifting.  Blend flour, cream of tartar, soda and salt; stir in.  Shape dough in 1-inchdiameter balls.  Roll in mixture of 2 tablespoons sugar and cinnamon.  Place 2-inches apart on un-greased baking sheet.  Bake 8-10 minutes.  These cookies puff up at first, then flatten out.

YIELD:  6 dozen

Note: How to measure flour by dipping: 

          1)  Dip graduated measuring cups into flour sack or canister.

          2)  Level off with spatula or straight edged knife.  Do not tap cup or pack more flour into cup before leveling off. 

          3)  Pour flour into mixing bowl with other ingredients or stir flour and other dry ingredients together.

Recipe from Joyce Ann Porter late 1960's.

Note:  This has been a favorite cookie of our kids growing up and now the grand boys are also enjoying them.