Snickerdoodles Cookies

1 c. soft shortening

1 1/2 c. granulated sugar

2 3/4 c. flour

2 eggs

1 tsp. soda

1/4 tsp. salt

2 tsp. cream of tartar

Mix thoroughly shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheets. Bake until lightly browned, but still soft. Note: These cookies puff up at first, then flatten out. Bake at 400 for 8 to 10 minutes.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987