This recipe has been around for a long time. I remember back in the day when everyone had a favorite recipe for Snickerdoodles. It is an old timey stand-by cookie. I give cookies at Christmas time. This year I included Snickerdoodles. This is my favorite version. You are supposed to chill the dough for 1 hour before baking. I prefer to chill it overnight. Keep the balls of dough small, 3/4 to 1 inch in diameter. You might think that 2 1/2 teaspoons of cinnamon is too much. It's not. You will use it all.

SNICKERDOODLES
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups plain flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

In mixing bowl combine shortening, sugar and eggs. Beat on low speed until fluffy. Combine flour, cream of tartar, baking soda and salt. Add all at one time. Stir with large kitchen spoon until combined. It will take a while. Then chill the dough. When ready to bake, roll pieces of dough into small balls. Combine 3 tablespoons sugar and 2 1/2 teaspoons cinnamon in small bowl. Dip balls of dough in the mixture, being sure to cover all sides. Bake on ungreased baking sheet at 350 F. for 8 to 10 minutes. Remove from pan to cool.