Snickerdoodles

The Pennsylvania Dutch claim as their own this fragrant cinnamon-nutmeg cookie, sometimes called "schneckenoodles."

Bake at 400 degrees for 10 minutes.
Makes 4 dozen cookies. (Actually about 45 l-l/2 inch cookies)

2-3/4 cups sifted all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

1 cup vegetable shortening (stick margarine)
1-1/4 cups sugar
2 eggs
1 teaspoon vanilla

2 tablespoons sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg (original recipe calls for 1 tsp. but I think I decreased it because the flavor was too strong)

1. Sift flour, cream of tartar, baking soda and salt onto wax paper (or into a bowl)
2. Beat shortening and sugar until light and fluffy in a large bowl with an electric mixer; add agg and vanilla. Stir in flour mixture (I think I just add it gradually mixing with the mixer)
3. Combine remaining 2 tablespoons sugar, cinnamon and nutmeg in separate bowl.
4. Roll dough between palms of hands, one level tablespoon at a time, into round balls; roll each ball in separate sugar, cinnamon and nutmeg mixture. Place 2 inches apart on ungreased cookie sheets.
5. Bake in hot oven (400 degrees) 10 minutes or until lightly browned. Remove to wire racks to cool.