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Recipes 1 2 3 4 5 6
Servings 60 120 180 240 300 360
Makes 5 dozen 10 dozen 15 dozen 20 dozen 25 dozen 30 dozen
Ingredients
Butter 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Shortening 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Sugar 1-1/2 C. 3 C. 4-1/2 C. 6 C. 7-1/2 C. 9 C.
Eggs 2 4 6 8 10 12
Flour 2-3/4 C. 5-1/2 C. 8-1/4 C. 11 C. 13-3/4 C. 16-1/2 C.
Baking soda 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Cream of tartar 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.
Salt 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Sugar 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Cinnamon 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 4 T.

Assembly Directions:
Preheat oven or 375 degrees. Cream butter, shortening and sugar (1-1/2 C.). Beat in eggs adding one at a time. Add flour, baking soda, cream of tartar and salt. Beat until thoroughly combined. Chill dough for 1 hour. Shape dough into 1-inch balls or use a small cookie scoop. Combine the remaining sugar and cinnamon in a separate bowl. Roll the dough balls in the cinnamon and sugar mixture. Place on an ungreased cookie sheet. Bake for 10 minutes or until the edges are golden.

Freezing Directions:
Cool. Place cookies in a freezer container or freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy! 

Nutritional Info:
Per Serving: 75 Calories; 3g Fat (40.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 50mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.


From the Monthly Newsletter (Sunday, March 01, 2009)
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