Courtesy of my friend Ali.
1 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon sugar
2 teaspoons ground cinnamon
Cream shortening with 1 1/2 cups sugar. Add eggs stirring until combined. Add in vanilla extract. Stir.
Reserving the 2 tablespoons sugar and 2 teaspoons cinnamon aside, mix the remaining dry ingredients and sift. Add 1/2 cup dry mixture to wet mixture stirring until combined. Form into balls the size of walnuts (it is easier to form the balls before chilling the dough so they stay together, if you do it after, they tend to crumble more and tend to take more time to "coax" together.
Mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a coffee mug. Drop the balls into the mug and swirl around to coat. Refrigerate to chill dough for about 1 hour.
Preheat oven to 400 F (high altitude 410 F). Place coated balls 2 inches apart on ungreased flat stone or cookie sheet. Bake 10-12 minutes on a stone or 8-10 on cookie sheet. Remove from the oven when they are cracked and puffed on top. Allow to cool (they will fall a bit here) before transferring to a cooling rack.
High Altitude adjustments:
Less 1 tablespoon shortening
Less 1 1/2 tablespoons sugar
More 5 1/2 teaspoons flour
Less 1/8 teaspoon baking soda
More 10 F on original temperature
Makes 37 cookies cooked closer to 9-10 minutes.
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