Instructions: Mix flour with baking powder, salt and 1/8 teaspoon cinnamon. In another bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in 1/3 of the flour, then add milk and the remaining flour, mixing between each addition. Dont add more flour, it will make a soft dough that wont be sticky after it is chilled. Chill the dough in the refrigerator for a couple of hours until thoroughly chilled. Take tablespoons of dough and gently shape into balls. Roll the dough balls in the cinnamon/sugar mix and then flatten and place on a greased cookie sheet

(the insulated cookie sheets are best...makes perfectly browned bottoms...no burning) and bake at 375 degrees for about 12 minutes. The cookies should be delicately browned.

NOTES : These are soft light little tea cakes, very tasty.

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