COMBINE 1 1⁄2 C. sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
COMBINE remaining 1⁄4 C. sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
COLORED SUGAR SNICKERDOODLES: Add cinnamon to flour mixture in Step 3. Combine 3 Tbsp. colored sugar and 3 Tbsp. granulated sugar to use for coating instead of cinnamon-sugar mixture.
Cinnamon-sugar mixture can be put in resealable plastic food storage bag. Place 2 to 3 cookie dough balls at a time in bag. Seal. Shake to sugar-coat dough.
Nutrition
Serving size
(1 cookie, 1/36 of recipe)
Calories 90
Calories from Fat50g
Total Fat 6g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 10mg
Sodium 55mg
Potassium 0mg
Total Carbohydrates 8g
Dietary Fiber 0g
Sugars 0g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
