Snickerdoodles

by Pat
from Virtuous Daughters, March 2006~Volume 5, Number 12

• 1/2 c. butter
• 1 c. sugar
• 1/4 tsp. baking soda
• 1/4 tsp. cream of tartar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/2 c. flour
• 2 T. sugar
• 1 tsp. cinnamon

1) In medium bowl, beat butter with electric mixer for 30 seconds. Add 1 c. sugar, baking soda, and cream of tartar. Beat till combined, scraping sides of bowl. Beat in egg and vanilla till combined. Beat in as much of flour as you can with mixer. Stir in remaining flour. Cover and chill 1 hr.

2) Combine 2 T. sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat (or use bag). Place 2 inches apart of ungreased cookie sheet. Bake at 375 for 10–11 minutes or till edges are golden. Transfer cookies to a rack and let cool.

Note: Chilling part is important in that it makes them much easier to roll and coat. They will crinkle on top as they bake.