Snickerdoodles

for a Mocha version: add 2 tsp instant coffee mixed with 1 tsp hot water. When cookies are cooled dip in melted chocolate.

• Ready In: 20 mins
• Serves: 24
• Yields: 24-36 cookies

Ingredients

• 1  cup shortening
• 1 1⁄2 cups white sugar
• 2  eggs
• 2 3⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 2  teaspoons cream of tartar
• 1⁄2 teaspoon salt
• 2  tablespoons white sugar
• 2  teaspoons ground cinnamon

Directions

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