Snickerdoodles (Pareve)

One of my daughters favorites. They seem seasonal, but for us, any season will do.

Ingredients:
1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
2 eggs
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)

Preparation
Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.

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