Snickerdoodles

3 Cups Sugar	4 Teaspoons Cream Of Tartar
1 Cup Margarine Or Butter, Softened	2 Teaspoons Baking Soda
1 Cup Shortening	1/2 Teaspoons Salt
4 Eggs	6 Tablespoons Sugar
5 1/2 All-Purpose Flour	4 Teaspoons Ground Cinnamon

Heat oven to 375 degrees. Mix 3 cups sugar, margarine, shortening and eggs. Combine flour, cream of tartar, baking soda and salt; blend into creamed mixture. Shape dough by rounded teaspoonfuls into balls. Mix 6 tablespoons sugar and 4 teaspoons cinnamon. Roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheets. Bake until set, 8-10 minutes. Immediately remove to wire racks. Makes 6 dozen cookies. Recipe may be halved.

*If using self-rising flour, omit cream of tartar, baking soda and salt.

1995 Recipe - Thomas Ferre - From Gold Metal Century of Success Cookbook , 1979.

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"Another classic cookie recipe, and one of my son, Tom's favorites." - Calla Ferre

"My brother, Tom, would always beat my Chocolate Chip Cookies in the Giant Cookie class in the Santa Cruz County Fair with this recipe." - April Ferre

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