This recipe for Snickerdoodle Cookies, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup shortening (or 1/2 shortening and 1/2 butter) 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt
Mix together and roll into walnut size balls. Then roll in mixture of 2 tbsp. sugar and 2 tsp. cinnamon. Place 2" apart on ungreased cookie sheet. Bake in 400º oven for about 8-10 minutes or until lightly browned.
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