Snickerdoodle Cookies

• 1 cup crisco shortening For which there is NO substitute.
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 drops almond extract just 2 drops! This is my favorite flavoring but it only takes a dab.
• 1/2 teaspoon clove

1. Heat your oven to 350 degrees
2. Next mix your first three ingredients until creamy.
3. While your mixer is doing all the work, in a separate bowl combine your flour, baking powder, soda and salt.
4. Slowly add your 'flour mixture' to your 'creamy mixture' and keep right on blending
5. Now add your vanilla and your almond extract. (Remember only a dab of almond.)
6. Finish mixing until well blended.
7. I like to use my cookie scooper to shape the dough into balls. But if you don't have one, just gab a small amount of dough and work it in the palm of your hand until it's round. Then roll each cookie in the sugar-spice you just made.
8. Place on cookie sheet about 2 inches apart and bake for 9 minutes.
9. This recipe makes about 3 dozen snickerdoodles and a whole lot of BFFs

sugar, eggs, flour, baking soda, cream of tartar, salt, vanilla, drops almond, clove

Taken from www.yummly.com/recipe/Snickerdoodle-Cookies-998443 (may not work)