Snickerdoodles

I lost touch with my friend, Cathy, years ago, but I still think of her whenever I make her snickerdoodles. These bake up more moist than most snickerdoodles I've tried. They are always a hit around here!

1 c. shortening
1 ½ c. sugar
2 eggs
2 ¾ c. flour
2 tsp. cream of tartar or angel cream
1 tsp. baking soda
½ tsp. salt
        Mix together shortening, sugar, and eggs. Add remaining ingredients and mix well. Chill one hour (or not...). Form into small walnut sized balls (or use a cookie scoop) and roll in cinnamon sugar. Bake at 400° for 8-10 minutes.