SNICKERDOODLE COOKIES



INGREDIENTS:

1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.

DIRECTIONS:

Cream together the butter and sugar. Add the eggs one at a
time, mixing well after each. Mix all dry ingredients together
and add them to the egg mixture 1/3 at a time, mixing well
after each addition. Cookie dough will be soft and sticky.
Refrigerate the dough for at least 1 hour. Shape the dough
into small balls (the size of a large marble) and roll them
in cinnamon sugar. Place them on a parchment paper lined
cookie sheet about 2 inches apart and flatten them slightly.
Cookies will spread out as they bake. Bake at 400 for 10 to
12 minutes or until lightly browned around the edges, but
still soft. Remove from cookie sheet immediately as the
cookies will stick if allowed to cool on cookie sheet.

Yield: 6 Dozen Cookies