Ingredients
1 cup (16 tablespoons/1 stick) shortening or unsalted butter (2 sticks), softened
1-1/2 cups granulated sugar
2 large eggs
2-3/4 cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
CINNAMON SUGAR MIXTURE
4 tablespoons sugar
4 teaspoons cinnamon
PREP TIME 20 mins
COOK TIME 10 mins
TOTAL TIME 30 mins
Serves: 60 cookies
1-1/2 cups granulated sugar
2 large eggs
2-3/4 cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
CINNAMON SUGAR MIXTURE
4 tablespoons sugar
4 teaspoons cinnamon
PREP TIME 20 mins
COOK TIME 10 mins
TOTAL TIME 30 mins
Serves: 60 cookies
How to make it
Preheat oven to 400° F.
In the bowl of the stand mixer, cream together the shortening, sugar, and eggs.
In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the shortening mixture and stir on low until combined.
In the small plate, stir together the cinnamon and sugar. Shape dough into balls about the size of a walnut and roll around in the cinnamon sugar until coated all the way around. Place on ungreased baking sheets about 2 inches apart.
Bake about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.
In the bowl of the stand mixer, cream together the shortening, sugar, and eggs.
In the small bowl, sift together the flour, cream of tartar, baking soda, and salt. Add to the shortening mixture and stir on low until combined.
In the small plate, stir together the cinnamon and sugar. Shape dough into balls about the size of a walnut and roll around in the cinnamon sugar until coated all the way around. Place on ungreased baking sheets about 2 inches apart.
Bake about 8 to 10 minutes, until the cookies are lightly browned but still soft. They should puff up then flatten out.
