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1 c. shortening
1-1/2 c. white sugar
cinnamon
2 to 2-1/4 c. all purpose flour, added gradually so you can gauge the dough
2 eggs (add another egg if dough is too dry towards after stirring well)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp salt
cinnamon sugar for rolling/sprinkling over the dough
Cream together shortening, white sugar, a dash of cinnamon. Gradually add
the flour and mix well. The dough will be very stiff. Add eggs and stir
well. Add the other dry ingredients and mix by hand until well blended.
After mixing well roll into 1" balls and drop it onto ungreased baking
sheets. Before doing that you may either roll the dough balls in more
cinnamon sugar or simply sprinkle more on top. Place the dough about 2
inches apart on ungreased baking sheets. Bake at 325F for 8-10 minutes or
until golden brown. Makes about 3 dozen cookies.
1-1/2 c. white sugar
cinnamon
2 to 2-1/4 c. all purpose flour, added gradually so you can gauge the dough
2 eggs (add another egg if dough is too dry towards after stirring well)
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp salt
cinnamon sugar for rolling/sprinkling over the dough
Cream together shortening, white sugar, a dash of cinnamon. Gradually add
the flour and mix well. The dough will be very stiff. Add eggs and stir
well. Add the other dry ingredients and mix by hand until well blended.
After mixing well roll into 1" balls and drop it onto ungreased baking
sheets. Before doing that you may either roll the dough balls in more
cinnamon sugar or simply sprinkle more on top. Place the dough about 2
inches apart on ungreased baking sheets. Bake at 325F for 8-10 minutes or
until golden brown. Makes about 3 dozen cookies.
