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Snickerdoodles II

"Here's the recipe that I got from my mother."

Ingredients :

1 cup shortening
1 half of cups white sugar
2 eggs
2 three/four cups sifted all-motive flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Instructions :

Prep : 15M	Cook : 30M	Ready in : 25M

Preheat oven to four hundred tiers F (2 hundred stages C).
In a huge bowl, blend collectively the shortening and 1 1/2 cups of white sugar until smooth. Stir inside the eggs one at a time, mixing properly after every. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until combined.
Roll the dough into balls the size of small walnuts. Roll in a aggregate of two tablespoons sugar and a pair of teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
Bake within the preheated oven for eight to 10 minutes or until gently browned, but nevertheless smooth.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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