Snicker Doodles

1 C. Butter 

1 ½ C. Sugar

2 Eggs

1 tsp. Vanilla

2 2/3 C. Sifted Flour

2 tsp. Cream of Tartar

1 tsp. Baking Soda

¼ tsp. Salt

2 Tbsp. Sugar

1 tsp. Ground Cinnamon

Heat oven to 400˚ F.

Beat butter until light; add 1 ½ cup sugar and beat until fluffy. Beat in eggs and vanilla.

Sift together flour, cream of tartar, baking soda and salt; add to beaten mixture.

Combine 2 tablespoons sugar and cinnamon.

Shape dough in small balls, about 1-inch, and roll in sugar-cinnamon mixture. Place 2-inches apart on ungreased baking sheet (cookies flatten during baking.) Bake 8 to 10 minutes. Remove cookies and cool on racks. 

Yields about 6 dozen cookies. 

Nichols, Nell B.; Farm Journal’s Country Cookbook: Revised, Enlarged Edition, Doubleday & Company, Inc., Garden City, New York, 1972, Snickerdoodles, p. 471.