Snickerdoodles

• 1 c. soft shortening (part butter)
• 1 1/2 c. sugar
• 2 eggs
• 2 3/4 c. sifted Gold Medal flour
• 2 tsp. cream of tartar
• 1 tsp. soda
• 1/4 tsp. salt
• 1 1/2 c. sifted confectioners sugar
• 1 c. butter
• 1 egg
• 1 tsp. vanilla
• 1/2 tsp. almond flavoring
• 2 1/2 c. sifted Gold Medal flour
• 1 tsp. soda
• 1 tsp. cream of tartar

1. Mix sugar and butter.
2. Add egg and flavorings; mix thoroughly. Sift dry ingredients together and stir in.
3. Refrigerate 2 to 3 hours.
4. Heat oven to 375u0b0 (quick moderate).
5. Divide dough in half and roll out on lightly floured pastry cloth to 3/16-inch thick. (Roll very thin for crisp cookies.)
6. Cut as many cookies from each rolling as possible.
7. Sprinkle with sugar.
8. Place on lightly greased baking sheet.
9. Bake 7 to 8 minutes or until delicately golden.
10. Makes 5 dozen 2 to 2 1/2-inch cookies.

shortening, sugar, eggs, flour, cream of tartar, soda, salt, confectioners sugar, butter, egg, vanilla, almond flavoring, flour, soda, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796331 (may not work)