Prep 15 mins
Cook 10 mins
Got this from my mothers 1940's recipe collection. She used to make these and they are very, very good.
- 1 cup shortening
- 1 1⁄2 cups sugar
- 2 eggs
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1 -2 tablespoon cinnamon
- Cream first 3 ingredients together.
- Sift together dry ingredients and add to creamed mixture.
- Roll into balls and press into sugar.
- Place on lightly greased cookie pan sugar/cinnamon side up.
- Bake 350 degrees for 8-10 minutes.
These cookies were good, but they did not turn out as I had hoped. Mine did not puff up nicely, (as shown in the photos)and the cookies cracked quite a bit in the middle, plus the cookie itself was a bit on the dry side. By the way, I did add a teaspoon of vanilla extract, to add more flavor. Also, I found the 1 cup of sugar mixed with the cinnamon, (to roll the cookies in) was a lot more than needed for the recipe, and I had plenty of it leftover. Before baking them in the oven, I had rolled the cookie dough/balls in colored sugar, as Pam-I-Am did, but not much of it stuck to the dough; especially after rolling them in the sugar/cinnamon mixture first. Next time I will roll the dough balls in the colored sugars, then lightly sprinkle the balls with a bit of the cinnamon/sugar mixture, just before baking them in the oven. I may also take Daniel'sWife suggestion, and add cinnamon to the batter itself.
A great cookie. I used a 1/2 Tbsp. measure as the amount of dough for each cookie. I also cut back the sugar and cinnamon needed for the cinnamon dip mixture to 2 Tbsp. sugar plus 1 tsp. cinnamon. Thanks for sharing!
Very good, easy recipe. If I make them again, I will add vanilla extract and cinnamon to the batter itself, and more cinnamon to the sugar mixture that you roll the cookies in. (Just personal preference.)