Snickerdoodles

Snickerdoodles Makes 16 to 18 cookie From the kitchen of Caitlin Wright

1 cup butter (two sticks) 1 cup granulated sugar 2/3 cup brown sugar 2 eggs 1 teaspoons vanilla 3 cups flour 1/2 teaspoons salt 1 teaspoons baking soda 1/2 teaspoons cream of tartar Topping (ingredients below) 4 tablespoons granulated sugar 2 teaspoon cinnamon                                   1. In a large bowl cream together the butter and sugars with an electric mixer on high speed (I just used a wooden spoon). Add the eggs and vanilla then beat until smooth. 2. In another bowl, combine the flour, salt, baking soda, and cream of tarter. 3. Pour in the dry ingredients and mix well. 4. Preheat the oven to 300 degrees while you let the dough rest in the refrigerator (I left it in the fridge 15 min.). 5. In a small bowl, mix the sugar and cinnamon for the topping. 6. Take about 2 large tablespoons of dough and roll it into a ball. Roll in the cinnamon and sugar then press onto an ungreased cookie sheet. Repeat for the remaining cookies. 7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem under cooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

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