2 c. sifted flour
3 tbsp. sugar
4 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 c. shortening
2/3 c. milk
2 tbsp. butter, melted
1/2 c. sugar
2 tsp. cinnamon

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follows fork around bowl.

Turn out on lightly floured surface; knead gently 1/2 minute. Roll in a 16x12 inch rectangle, 1/4 inch thick; brush with butter.

Combine 1/3 cup sugar and cinnamon; sprinkle over surface. Cut in eight 12x2 inch strips. Make two stacks of four strips each. Cut each stack in six 2 inch squares.

Grease muffin pans or line with paper bake cups. Pressing layer together slightly, place each square, cut side down, in pans. Bake at 425 degrees for 10 to 12 minutes or until done. Makes 1 dozen.