1/2 cup margarine or butter
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon 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 the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover & chill for 1 hour.
Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in 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.
To turn these into drop cookies skip the chilling and sprinkle the dropped dough with the sugar & cinnamon.
This recipe came straight out of the red & white plaid Better Homes & Gardens - New Cookbook. So if you have that cookbook - no need to print this out.
Mom to 5 year old twins Ben & Mike - one PA & the other not.
Stay Informed And Peanut Free!