adapted from: Grandma Parker
1 c. shortening
2 c. sugar
3 eggs
1 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
1 tsp. cinnamon, opt.
1 tsp. vanilla extract
1 c. sour cream
5 c. all-purpose flour
1 1/2 c. chopped walnuts, opt.
Topping:
6 Tbl. sugar
2 tsp. cinnamon
Preheat oven to 350 degrees. Cream together shortening and sugar until very light and fluffy. Add the eggs and beat well. Add the salt, baking soda, baking powder, 1 teaspoon cinnamon and vanilla and beat well. Mix in the sour cream until well incorporated. Last, gradually add the flour and nuts and beat until fully incorporated. Combine the 6 Tablespoons of sugar and 2 teaspoons of cinnamon in a small dish. Roll about 1 Tablespoon of dough into a ball and toss in the cinnamon and sugar mixture until fully coated. Add to a lightly greased baking sheet and flatten slightly using the palm of your hand. Repeat. Bake for 11-12 minutes. Yield: around 5 1/2 - 6 dozen cookies.
Jenn's Notes: You can use butter-flavored shortening instead of regular if you want the butter flavor that snickerdoodles usually have. I typed the recipe above with my recommended baking time if using 1 Tablespoon of dough.