Recipes out of the Blond Box

2 cups sifted flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon salt
½ cup shortening
2/3 cup milk

2 tablespoons butter or margarine, softened
3 tablespoons sugar mixed with 2 teaspoons cinnamon

Preheat oven to 425°. Grease a cookie sheet. Sift together the dry ingredients. Using two butter knives, cut the shortening into the flour mixture until it looks like small crumbs. Add milk all at once. Stir it just enough to create the dough. Don’t overstir. Knead dough for ½ min. on a floured surface. Roll out into a rectangular shape with one short edge longer than the other. Spread dough with butter, leaving a ½ inch unbuttered at the edges. Sprinkle sugar and cinnamon mixture over the butter. Starting from the shorter of the two short ends of the rectangle, roll it up into a cylinder, and pinch the ends of the cylinder and the edges together. Slice the cylinder into rounds approximately ¾ of an inch thick. Place each round on the cookie sheet, leaving about ½ inch space between them. Bake in 425° oven for 12 to 15 min.