Snickerdoodles

This is my all time favorite cookie and a recipe that I got from my grandmother. Cookies are simple, rich, crispy on the edges and soft in the middle. They freeze beautifully.

1 cup butter

1 1/2 cup sugar plus 4 tablespoons

2 eggs

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoons baking soda

1/2 teaspoon cinnamon

In large mixing bowl cream together butter (helps if it is at room temperature), 1 1/2 cups sugar and eggs. This can be done with a mixer or by hand.  Be sure to scrape sides of bowl. Mix until well blended but do not beat, will be light and fluffy. In a separate bowl combine flour, cream of tartar, baking soda and salt. Add to creamed mixture and stir until well blended. Refrigerate for 30 minutes (or longer). Dough also freezes well.

Preheat over to 375F. Combine remaining 4 tablespoons sugar and cinnamon in a flat bowl or on a plate. Shape dough into 1-2" balls and roll in the cinnamon-sugar. Place at least 3 inches apart on ungreased cookie sheet. Bake 10-15 minutes (depending on size). Snickerdoodles will puff up at first and then flatten out during baking. Cool on a wire rack. One suggestion: because this is such a simple recipe, use quality ingredients: farm-fresh eggs, cinnamon-Penzey's has wonderful varieties http://www.penzeys.com/cgi-bin/penzeys/results.html and real butter, also a good quality all purpose flour (I like King Arthur). Makes 3-4 dozen cookies. About 140 calories each (and totally worth it!)