Snickerdoodles

Hi WEEC listeners,

Here is the recipe featured on Wednesday's segment.  I love that it can be made in advance & frozen.  I roll in the cinnamon sugar just before baking the frozen dough.

SNICKERDOODLES

1 c. Crisco shortening 
1-1/2 c. sugar 
1 tsp. baking soda
1 tsp. salt
2 eggs
2 tsp cream of tartar
2-3/4 c. sifted all purpose flour

2 t. cinnamon mixed with 2 T. sugar-set aside

Cream sugar and Crisco. Add eggs and beat well. Sift all dry ingredients, except cinnamon and sugar. Add to creamed mixture, mixing well. Refrigerate until firm.
Roll into balls about the size of a walnut.  Roll into the cinnamon-sugar mixture.
Bake for 8-10 minutes in a preheated 375° oven. Let stand a minute before removing from cookie sheet. Makes 5-6 dozen.

Note: Sift ingredients onto sheet of wax paper or parchment. Gather the sides together forming a modified scoop shape. This will allow you to gradually add the dry ingredients to the creamed mixture with a minimum of mess.