Soft Snickerdoodles

1 cup soft shortening
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons granulated sugar

Mix shortening, sugar and eggs; set side.

Sift flour, cream of tartar, baking soda and salt. Add to first mixture. Chill the dough.

Roll dough into balls the size of walnuts.

Mix cinnamon and sugar and roll balls into the cinnamon-sugar mixture. Place balls about 2 inches apart on ungreased baking sheet. Bake at 400 degrees F for 8 to 10 minutes. Snickerdoodles should be lightly browned but still soft.

Makes four dozen cookies.

Cooking tip: To keep dough from spreading too much, allow cookie sheets to cool thoroughly between batches.

Per serving: 74 calories; 3.6 g fat (0.9 g saturated fat; 44 percent calories from fat); 9.6 g carbohydrates; 7 mg cholesterol; 23 mg sodium; 0.8 g protein; 0.2 g fiber