This recipe is from my Grandma’s Presbyterian church cookbook. I used to know whose recipe it was. Hat tip to whichever lovely lady shared this recipe!
These turn out best if you use the combination of half butter, half shortening that the recipe calls for. We tried using margarine and butter, just butter, and just margarine. When we used lard and butter, the cookies turned out amazingly light, fluffy and crumbly. They literally melt on your tongue. Yes, that’s what lard does.

Ingredients:

1/4 C butter
1/4 C shortening
1/4 C sugar
1 egg
1 1/2 C flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
1 Tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 190 C/375 F
Cream butter, shortening and sugar. Add egg and beat in well.
Mix dry ingredients except the tablespoon sugar and 1/2 teaspoon cinnamon in a separate bowl, and add to the creamed mixture, mixing to form a stiff dough.
Mix reserved sugar and cinnamon in a small bowl.

With your hands, roll into 1 inch balls, roll balls in mixture of sugar and cinnamon. Place on ungreased cookie sheet or oven tray, flatten slightly with two fingers, and bake for 8-10 minutes.

Allow the cookies to cool for a few minutes on the baking sheets or tray, and transfer carefully, with a knife or spatula, to a rack to cool completely.

Very yummy…