Snickerdoodles

I've always loved snickerdoodles because they're crunchy on the outside, yet chewy on the inside--you get the best of both crunch and chewy cookies, all in one!  They go great with coffee, and make a perfect afternoon treat.  They are also a great spice cookie, as they have good flavor that is not overpowering.

Snickerdoodles

2 3/4 all purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 c. soft shortening
1 1/2 c. granulated sugar
2 eggs
2 T. granulated sugar
2 tsp. cinnamon

In large mixing bowl, cream shortening, 1 1/2 c. sugar and eggs until light and fluffy.  In separate bowl, combine flour, cream of tartar, soda and salt.  Gradually add to shortening mixture and blend until batter is dough-like.  Chill until easy to handle.  Preheat oven to 400 degrees, then shape dough into walnut-sized balls.  Mix remaining sugar and cinnamon together in small bowl, and coat each ball of dough with this mixture.  Place on ungreased cookie sheet about 2" apart and bake for 8-10 minutes until done, being careful not to over-bake.