In a large bowl, beat the shortening until light and fluffy.

Add the sugar, cinnamon, and pinch of salt. Mix until well blended.

Gently stir in ¼ of the flour and mix. Add another ¼ of the flour and mix. Continue the process until all the flour has been incorporated.

Refrigerate the dough wrapped in plastic for at least 20 minutes.

Preheat oven to 325F. Line two baking sheets with parchment paper or lightly grease them with shortening.

To shape the cookies, divide the dough and, using a rolling pin, roll out the dough to a ⅓-inch thickness on a lightly floured surface. (I prefer to roll out the dough over parchment paper to easily remove the already shaped cookies) Cut out the cookies using a cookie cutter, or just make small balls with the dough and then press them down with your hand

or the bottom of a glass. Transfer to the already lined baking sheets, leaving about a one-inch space between each cookie.

Bake for about 20 minutes until the edges are turning light gold. The cookies will be very fragile, so let them cool on the baking sheets before you move them. If you try to move them right away, they will crumble.

Meanwhile, mix sugar and cinnamon in a small bowl or in a ziplock bag. Dust the cookies with the mixture of sugar and cinnamon and enjoy with a glass of milk.