Pound Cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

Cream together the vegetable shortening and 1 cup sugar in a large mixing bowl, beating until light and fluffy, about 2-3 minutes.

Add the egg and vanilla to the creamed mixture, beating until fully combined and smooth.

Gradually add the flour to the wet ingredients, mixing on low speed until a stiff dough forms.

In a small bowl, combine the additional sugar and cinnamon. Set aside for coating.

Divide the dough into small portions and roll into balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture to coat evenly.

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Flatten each ball slightly with the bottom of a glass or your palm to create a cookie shape about 1/4 inch thick.

Bake for 10-12 minutes until the cookies are light golden brown on the edges.

Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.