1 cup soft Crisco, butter or oleo (I prefer butter)
1 1/2 cup sugar
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
cinnamon whipped cream
Mix together first 3 ingredients and cream well.
Sift together dry ingredients and stir into sugar mixture.
Chill dough, roll into balls approximately 1 inch in diameter.
Roll tops only in mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.
Bake in greased mini muffin pans @375 for about 12 minutes.
You have to watch them, you don't want them to bake too long.
As soon as youI take them out of the oven, use a dowe (end of a wooden spoon or rolling pin works) to make an indentation.
Remove from the muffin pans
4-5 minutes later while they are still hot.
Pipe with cinnamon whipped cream and keep refrigerated until ready to serve.