Classic Snickerdoodle Cookies

We recently baked Snickerdoodles with the children. They loved the name and the cookies! Below is the recipe, courtesy of Betty Crocker.

1 cup soft shortening
1-1/2 cups sugar

2 eggs

2-3/4 cups sifted flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

Coating

2 Tablespoons sugar

2 Tablespoons cinnamon

In a large mixing bowl, combine thoroughly the shortening, sugar and eggs. In a separate bowl, sift together flour, cream of tartar, baking soda and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Chill dough in refrigerator for at least an hour. While dough is chilling, mix together sugar and cinnamon for coating, set aside.

Preheat oven to 400 degrees. Once dough has chilled, roll dough into balls the size of a small walnut. Roll dough balls in sugar and cinnamon coating. Place dough balls 2 inches apart on ungreased baking sheet. Bake in oven until lightly browned but still soft. Remove cookies from baking sheet and cool on a wire rack.

Yields approximately 5 dozen cookies