Snickerdoodles

This Snickerdoodles cookie recipe comes from the kitchen of one of my cousin's. It has such a different taste to it, I think it's the cream of tarter that gives it that unique flavor.

Snickerdoodles are real easy to make, once the dough is made, you just roll them in a cinnamon and sugar mixture before baking.

It's real cool to watch them bake; because these cookies will puff up at first and then flatten out with crinkles on top. They just sort of split several times across the top of the cookie to make interesting designs.

Before I made these cookies the first time, I thought they must have used something to crimp the top...but they just bake that way. Try them.

Ingredients:
½ c. shortening
½ t. soda
¾ c. sugar (plus 1/4 c. for topping)
1 t. cream of tarter
1 egg
1/8 t. salt
1-3/4 c. sifted flour
2 t. cinnamon

Instructions:
Cream shortening and sugar. Add egg. Mix well. Sift together dry ingredients, add to the above mixture. Mix well. Roll into balls the size of small walnuts.

Roll balls into a mixture of ¼ c. sugar, 2 t. cinnamon.

Place 2" apart on ungreased cookie sheet. Bake in 400° preheated oven for 8-10 minutes.

Chocolate Snickerdoodles

For Chocolate Snickerdoodles, sift 2 T. of cocoa in the dry ingredients, but omit 2 T. flour.

Makes about 3 dozen.