Here is the recipe cut from the bag of Gold Medal flour many years ago:

Snickerdoodles
1 1/2 cups sugar
1/2 cup margarine or butter
1/2 cup shortening
2 eggs
2 3/4 cups flour (Gold Medal, of course!)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar (I find it needs 4 T)
3 teaspoons ground cinnamon (I find it needs 4 t)

Heat oven to 400^o. Mix 1 1/2 cups sugar, the margarine, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls [keep them pretty small!] into balls.

Mix 3 [4] tablespoons sugar and the cinnamon; roll balls in mixture. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. About six dozen cookies.

*If using self-rising flour, omit cream of tartar, baking soda and salt.
Note: unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): Heat oven to 425^o. Bake 7 to 10 minutes.

I find that the ultimate good combination is a strong cup of hot Earl Grey tea and a saucer of cookies. They are addictive.

SRS