1Cup(208 g.) soft shortening (Aunt Judy uses the butter flavored variety, I used regular)
1 ½(337 g.) Cups sugar
2eggs
2(230 g.) Cups all-purpose flour, sifted
2Teaspoonscream of tartar
1Teaspoonbaking soda
½Teaspoonsalt
For coating the cookies:
¼Cupsugar
4Teaspoonscinnamon
Instructions
Mix shortening and sugar together with a hand mixer or in a stand mixer. Cream the sugar into the shortening until it’s combined well and is a light consistency. Then add your eggs, one at a time.
Add all dry ingredients to the batter and mix together lightly.
Chill batter for at least 30 minutes. Preheat your oven to 400 degrees.
In a large plastic bag, combine cinnamon and sugar topping and shake it together good to combine. Then take about a Tablespoon amount of cookie dough and roll it into a ball between your hands. Drop 3 or 4 of these into your plastic bag and give it a good shake to evenly coat the balls.
Lay 6 – 8 balls out on an ungreased baking sheet.
Bake at 400 degrees for 8-10 minutes.
After a minute or two out of the oven, transfer each cookie to a wire rack to cool completely (approximately 15 minutes).