Preheat oven to 350°. Sift flour, baking soda, cinnamon, and salt into mixing bowl. Stir mixture to blend evenly, and sift a second time into another bowl. Place shortening into a mixing bowl and beat until creamy. Gradually beat in the Splenda, egg, and brown sugar. Sift 1/3 of flour mixture into shortening mixture; stir to thoroughly blend. Sift in remaining flour mixture, and mix together until soft dough forms. Add milk if mixture is too crumbly. Dough should be soft and sticky. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. In separate bowl, mix together an additional 2 T. of brown sugar and 1 tsp. of cinnamon. Flatten cookie balls a bit and press cookie in brown sugar blend. Place 2 inches apart on an ungreased baking sheet. Bake in preheated oven until tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container. Makes about 30.
Resembles a gingersnap a bit but with a brown sugary, cinnamony taste.