- 1 3/4 cups [245 g] all-purpose flour
- 2 teaspoons [10 mL] cream of tartar
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [225 g] shortening
- 1 1/2 cups + 2 tablespoons [330 g] sugar
- 2 eggs
- 2 teaspoons [10 mL] cinnamon
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- Into a large bowl, sift together flour, cram of tartar, baking soda and salt.
- Beat together 1 1/2 cups [300 g] of sugar and eggs until light.
- Slowly mix in dry ingredients.
- Refrigerate dough until just cold.
- Meanwhile, preheat oven to 400°F [200°C].
- Shape cool dough into 1-inch [2.5-cm] balls.
- Onto a plate, mix together remaining [2 tablespoons / 30 g] sugar and cinnamon.
- Roll dough balls into sugar-cinnamon mixture until well coated.
- Arrange dough balls, 2 inches [5 cm] apart, onto an ungreased cookie sheet.
- Brown into preheated oven, for approximately 10 minutes.
- Transfer cookies onto a wire rack; leave to cool completely.
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