Snickerdoodles- from Dec. cookie exchange (Shiloh)

Snickerdoodles

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

1 ½ c. all-purpose flour

1 c. sugar

1 egg

½ tsp. vanilla

¼ tsp. baking soda

¼ tsp. cream of tartar

1 Tbsp. sugar

1 tsp. ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 c. sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough into 1-inch balls. Combine the 2 Tbsp. sugar and the cinnamon. Roll balls in the sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

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