A vintage Texan cookie - I found this recipe in "Cooking Favorites of Denton, Texas" a circa early 1960's cookbook from the Altar Society of Immaculate Conception Church. It makes a lot - 72, so you may want to cut the ingredients in half. I also use Smart Balance shortening instead of Crisco. And I substitute Penzeys Cake Spice for the cinnamon.
SNICKERDOODLES
1 cup Crisco (Smart Balance or a healthy shortening version)
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
Cinnamon Topping: 2 tablespoons sugar and 1 tablespoon cinnamon
Cream together Crisco, sugar and eggs. Add flour, cream of tartar, baking soda and salt. Make small 1" balls, roll in sugar/cinnamon. Bake at 350 for 10-12 minutes. Cookies will have a sort of crackle-like look.
