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Among my many happy memories growing up was going
to Grandma Scobey's, opening her front door and being enraptured by the aroma of
Snickerdoodles which immediately made my mouth water. I knew that her favorite
grandson (so, OK, I was her only grandson) was about to be treated to these cinnamony
spheres of delight. I am happy to honor her here with this cherished family
recipe. Enjoy!
Your Host, Brad
1 cup shortening (I prefer Crisco®
butter flavor) 
1½ cup sugar
2 eggs
2¾ cup flour
2 tsp cream of tartar
1 tsp baking soda
pinch of salt
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4 Tbl of Cinnamon
8 Tbl of Sugar (vary to your taste but this combination is very pleasant)
Mix shortening, sugar and eggs until creamy.
Add remaining ingredients a little at a time and hand beat until you have a
heavy textured batter.
Place dough in refrigerator to chill
(about 1/2 hour) and pre-heat oven to 400°.
While dough is chilling, mix sugar and cinnamon
together and put in a tray with sides so that you won't lose any of the wonderful
sugar-cinnamon mixture.
Form dough into a balls (no more than a
teaspoon-full) and roll around the cinnamon-sugar mixture until covered. The longer
you roll, the more intense the flavor. Place on an ungreased baking sheet and cook
10 minutes, or until top turns golden brown.
Makes about 5 dozen cookies
Know someone who would appreciate this recipe?
I would appreciate your passing it on! 
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