Grandma’s Snickerdoodle Cookies

Giorgio Celmo

Ingredients

1 C soft shortening, like Crisco (not something I generally use,  but this is after all grandmas’ recipe, and it does make a difference)

1 1/2 Cups sugar

2 eggs

2 3/4 Cups flour

2 Teaspoon cream of tarter

1 Teaspoon baking soda

1/2 Teaspoon salt (I used kosher, but I am sure grandma used iodized)

4 Tablespoon sugar

1 Teaspoon cinnamon

Process

Combine flour, cream of tartar, baking soda, and salt in a mixing bowl and set aside. Cream together shortening, sugar, and eggs with a stand or hand mixer. Then slowly mix in flour. Cover and refrigerate dough for 30 minutes or more.

Preheat oven to 400.

Combine sugar and cinnamon in a bowl and set aside. Roll dough into balls the size of walnuts (this was the word my grandmother used!). Roll each ball in sugar and cinnamon mixtures. Flatten on un-greased cookie sheet.

Bake for 8-14 minutes or until set (it will take longer depending on how big your walnuts are).

Note: Be sure to cover the dough and put it back in the refrigerator between pans unless you roll them all and sugar them ahead.

Makes  48.