| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
48 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Cream of tartar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Shortening (can use butter or margarine; half-softened) |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 3 |
tb |
Ground cinnamon |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Sift together flour, cream of tartar, baking soda and salt. Work shortening
in a bowl until creamy. Add the 1-1/2 cups sugar and beat until well
blended. Add eggs and beat well. Gradually add sifted dry ingredients,
mixing well after each addition. Cover and chill dough. Heat oven to 375
degrees. Grease cookie sheets lightly with unsalted shortening. Mix
together cinnamon and the 1 tablespoon sugar. Roll rounded teaspoonfuls of
dough into balls and roll balls in cinnamon-sugar mixture. Place balls 2
inches apart on prepared cookie sheets. Bake 8-10 minutes. Remove cookies
to wire cake racks and cool. Store in closed container. Makes about 4 dozen
cookies.
FROM PATRICIA NOON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Famous last words: I did it my way”