Banana Snickerdoodles

Banana Snickerdoodles 3 cups all-purpose flour 1 Tablespoon cream of tartar 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup shortening 1-1/2 cups granulated sugar, plus more for dipping 2 eggs 1 ripe banana Ground cinnamon In a medium bowl, sift flour, cream of tartar, baking soda and salt. Set aside. In a large bowl cream shortening and sugar; about 2 minutes. Add eggs and banana, mix well. Add flour mixture and mix until blended. Once the dough is mixed it will be very wet. Use a Tablespoon sized scoop to drop balls into cinnamon-sugar. (I used about 1/2 cup sugar and 1 teaspoon cinnamon). The dough becomes very easy to work with once dipped in the cinnamon-sugar mixture. Roll into balls and bake on parchment or a silicone baking sheet at 400 degrees for 9 minutes. (The recipe did not indicate whether or not to grease the baking sheet so I baked on silicone. A greased sheet might be too much for these soft cookies but the silicone worked well.) Cool cookies on a wire rack. Store in an airtight container and they will stay soft for several days.