Snickerdoodles

(makes about 5 dozen 2 inch cookies)

1 cup shortening or butter at room temp

1 ½ cup white sugar

2 eggs

2 ¾ cups flour

1 tsp vanilla extract

1 tsp baking soda

2 tsp cream of tartar

½ tsp salt

For the topping:

 ¼ cup sugar

pinch of nutmeg

1.     Preheat 375 F.

2.     In med bowl, cream together the shortening and 1 ½ cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the sugar, cinnamon, and nutmeg. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar-nutmeg. Place them onto an uprepared cookie sheet, two inches apart.

3.     Bake for 8 to 10 min in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Bake 8-10 min. Until lightly browned but still soft.