Snickerdoodles

Makes 2 1/2 dozen cookies

~*~ 1 1/2 cups plus 1 tablespoon sugar
~*~ 1 tablespoon ground cinnamon (or allspice)
~*~ 1 cup shortening (DO NOT use butter, the cookies will not be fluffy but flat and pancake-ish.)
~*~ 2 eggs
~*~ 1 teaspoon vanilla extract
~*~ 2 3/4 cups all-purpose flour
~*~ 1 teaspoon baking soda
~*~ 1/2 teaspoon salt
~*~ 2 teaspoons cream of tarter

~*~ ~*~ Preheat the oven to 400. Combine 1 tablespoon of the sugar and the cinnamon in a small bowl and set aside. Cream the shortening in a mixing bowl and gradually add the remaining sugar, beating well. Add the eggs and beat well. Stir in the vanilla. In a separate mixing bowl, combine the flour, baking soda, salt, and cream of tartar. Add this mixture to the sugar and eggs and beat well. Shape the dough into 1 1/2-inch balls, and roll each ball in the reserved sugar and cinnamon mixture. Place each ball 2 inches apart on a lightly greased cookie sheet. Bake for 8 minutes, until lightly browned. Allow the cookies to cool for 5 minutes before removing to wire racks to cool completely.