This recipe was given to me by Jane Kester, September 18, 2004, and I made this recipe at 5:30 a.m. on September 28, 2004, and took to work to share with my co-workers.  I received a lot of compliments on this cookie.  Jane said that she received this recipe from Tammy Zefers, a young girl that lived nearby, when she called up one day and asked if she could come over and wanted to make some cookies.  They made this Snickerdoodle recipe.  Maybe this will inspire some of you good cooks out there to have a cooking/baking session with some of the young children in your neighborhood.  Snickerdoodles are crispy cookies coated with a cinnamon-sugar topping.  This recipe makes 6 dozen cookies - you'll have lots to share.

1/2 cup butter
1/2 cup Crisco all-vegetable shortening
1 1/2 cups white granulated sugar
2 large eggs
1 teaspoon vanilla
2 2/3 cups white flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Topping: (I used 4 times this amount)
2 tablespoons white granulated sugar
1 teaspoon ground cinnamon

In a large mixing bowl, cream together the butter and shortening.  Mix in the sugar, eggs, and vanilla.  Mix in the flour, cream of tartar, baking soda, and salt.  Use a level teaspoon as a measure, and roll dough into balls.  Roll balls in cinnamon-sugar mixture.  Place balls 2-inches apart on ungreased baking pan.  Bake in 350 degree oven 8 to 10 minutes.  Let cookies sit a minute on baking pan before removing to a wire rack to cool.  This recipe makes about 6 dozen cookies.