Snickerdoodle

Even the word Snickerdoodle makes me smile. I love these little morsels of heaven. Sinckerdoodles have always reminded me of my mom. Maybe it is because she perfected the recipe. I have been to bakery after bakery and no one can touch my moms Snickerdoodles. They just seem to be perfect. I don't think there is anything you can improve upon with these. Whether you eat them plain or dip them in milk, you can sum them up in one work, scrumptious.

1 cup shortening (1/2 butter, 1/2 shortening)
1 1/2 cup sugar
2 eggs

Cream together

add:
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp salt

Mix together

2 T sugar
2 tsp. cinnamon

Step 1: Roll the dough into a golf ball sized ball. Then roll the ball in the cinnamon and sugar mixture. Place on the cookie sheet.
Step 2: Firmly but gently press a fork into the center of the ball with a fork
Step 3: Rotate 45 degrees and press the fork down again.
Step 4: You are done. It should have a cool criss cross pattern.

Bake at 400 degrees on un-greased cookie sheet for 7-9 mins depending on the oven. Makes about 2 1/2 dozen.

TIP: If you like them crispy cook them 1 min longer, if you want them tender cook them for the 7 min. You can still push the dough down a little.

TIP 2: These cookies taste just as fabulous if you use butter and no shortening. The shortening helps with the pretty factor. When you make these cookies for people then use the shortening so they look wonderful. They seem to flatten when you use only butter.