SNICKERDOODLES

This is the time of year I want to start baking more. It's fall now and the days are cool, the nights are chilly.... oh wait, we live in Arizona!! Seriously, I do like to cook better when the weather is cooler. These are everyone in our family's favorites. I usually double the recipe because they don't stick around long.

SNICKERDOODLES

1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 t. soda
1/4 t. salt

Cream shortening, sugar and eggs. In separate bowl add dry ingredients together, then mix well into sugar/shortening mixture. Form into balls (about the size of a large walnut) and roll in a mixture of 1 T. sugar and 2 t. cinnamon. I flatten them just a little. Bake on an ungreased cookie sheet at 350 for 11 minutes. Do not overbake.

NOTE: These cookies stay a little softer than most Snickerdoodles, but be sure not to overbake. When doubling the recipe, I add an extra egg if the dough seems too stiff.