Snickerdoodle Cookies

For the Snickerdoodle Cookies

• In large mixing bowl, combine 1½ cups granulated sugar and shortening. Cream until light and fluffy. Add eggs, one at a time, and continue mixing until well blended.
• Add vanilla to creamed mixture and continue mixing.
• Combine in the second mixing bowl, all-purpose flour, cream of tartar, baking soda and salt. Gradually add into creamed mixture and mix until blended.
• Cover; chill dough for 1 hour in the refrigerator.
• In a small bowl, combine the topping ingredients.
• Form chilled dough into 1-inch balls and roll in cinnamon-sugar mixture to cover dough. Place balls on cookie sheets 2 inches apart.
• Bake cookies at 375°F for 10 to 13 minutes, or until lightly browned but still soft. Cool cookies 2 minutes and then remove from baking sheet to cooling rack.
• Store cookies in an airtight container at room temperature or freeze.