1 c. shortening (room temperature)
1 1/2 c. sugar
2 eggs

Preheat oven to 350 degrees. Cream above ingredients. Sift:

2 3/4 c. flour, freshly sifted
1 tsp. baking soda
2 tsp. cream of tartar
1/2 tsp. salt

Combine creamed and sifted ingredients. Mix in separate shallow bowl:

2 tbsp. cinnamon
2 tbsp. sugar

Pinch off a small ball of dough (small melon scoop just right). Lightly roll dough in cinnamon and sugar mixture. Place on ungreased cookie sheet. Do not flatten dough; leave room for dough to spread out as it cooks (4 to 5 cookies across on a large cookie sheet). Bake 10 minutes (do not get too brown). Cool on wire rack. Store in air tight jar to keep crisp.