Snickerdoodles....yum

Makes 4-5 dozen (ish)
Calories - A whole stinkin lot

1 Cup shortening (I use real butter)
1 1/2 Cups Sugar (Granulated)
2 Eggs
1 Tsp. Vanilla (Vanilla is just a flavouring agent- a little more or less will not hurt the end result!)

2 3/4 Cups Flour
1/2 tsp. Salt (omit if using salted butter)
1 tsp Baking Soda
2 tsp. Cream of Tarter (not sure what this is for - but don't forget it -it's important!)

Combine 1 tbsp sugar and 2 tbsp cinnamon in small bowl and set aside

Cream shortening (or butter) gradually adding in 1 1/2 Cups sugar. Beat well and then add in 1 egg at a time. Beat well and add vanilla.

Sift together Flour, Baking soda, salt & cream of tarter in a medium bowl. Slowly add to creamed mixture and mix well. You can use your electric mixer, but shut the mixer off before adding flour so you don't powder yourself silly!

shape dough into 1" balls and roll around in reserved Sugar/Cinnamon mixture, place 2" apart on cookie sheet. Please leave space between your cookies. They will flatten out and if they are too close together will stick together.

Bake at 400* for 6-8 minutes (my oven is not as hot as it should be so I do 8 minutes) or until lightly browned. Remove to wire racks to cool.

Now for the notes section:

Get that pizza stone out girl! It's not just for pizza you know! The stoneware is awesome, and the dirtier it looks, the better it cooks. All kidding aside - the darker your stoneware is, the better results you will have when using it. I use my pizza stone for everything - chicken (not the fried kind or it will spill all over the oven - trust me) Biscuits, warming hot-cakes, cookies, pizza's. You name it youc an almost definitely cook it on the stoneware pizza stone.

A little hint for making cookies on stoneware. Your first batch should probably be in the oven about 10 minutes or an average of 2-4 minutes longer than the recipe calls for. The reason for this is that the stoneware has to heat up, and it takes the first batch to help it along. After the first batch watch your oven because the next few batches will probably cook faster and once you take them out of the oven they will continue to cook on the stone until it cools enough for you to transfer the cookies to a cooling rack.

I usually have 3 cookie sheets going at once. Stoneware is very jealous and doesn't like other pans in the oven while it's in there. So, while the stoneware is in the oven I will prep two more batches of cookies and have those waiting to put in when the stoneware comes out.

Well i think that's it for now... Happy baking! :)
Kisha