Icebox Cookies II

2 ⅛ cups shortening

1 cup white sugar

5 cups all-purpose flour

1 tablespoon cream of tartar

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

1 cup packed brown sugar

2 eggs

1 teaspoon salt

1 tablespoon baking soda

1 cup chopped pecans

Cream shortening with sugars. Mix in beaten eggs. Sift together flour, cream of tartar, baking soda, salt, and cinnamon; mix into creamed mixture. Stir in nuts and vanilla.

Make rolls about 2 inches in diameter. Refrigerate overnight.

Slice about 3/8 inch thick, and place on greased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.