Cream:

1 1/2 c. sugar
1 c. Crisco (part butter)

Add:

2 eggs

Beat well.

Now sift together and add:

2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt (or less)
1/4 tsp. (rounded) ground cloves
1/4 tsp. (rounded) ground nutmeg

Stir until well blended, but not too much.

Shape into balls and shake (roll) in a pan containing about 3 tablespoons each cinnamon and sugar until the balls are covered with cinnamon and sugar.

Place on greased cookie sheet and flatten balls into cookie shapes by pressing with fingers. (Press down with two fingers on opposite sides of the ball, rotate the fingers 1/4 way around the cookie, then repeat. I prefer the effect of using one finger or thumb on each hand, rather than two on one hand.)

Bake 8 or 10 minutes at 400 degrees F. Makes about 6 dozen cookies.

(When done, save the leftover cinnamon and sugar to make cinnamon toast another day.)