Snickerdoodles

This is the best of two different Snickerdoodle recipes that I have tried. The finished cookie is quite crunchy as opposed to the soft cookie that I have always eaten. It is from the "The Original Betty's Pies Favorite Recipes" cookbook that I got while we were in Duluth.

9 Tbsps butter
3/4 c. Sugar
1 egg
1/4 tsp salt
1 2/3c. Flour
3/4 tsp cream of tartar
1/2 tsp baking soda
1/3c. sugar
4 tsp ground cinnamon

Preheat Oven to 350 degrees

In a large mixing bowl, cream the butter and sugar.

Add the egg and mix well.

Sift the dry ingredients together and mix with the cream mixture. Roll dough in balls the size of a walnut. Mix sugar and cinnamon in a pie plate. Roll the balls in the cinnamon-sugar mixture.

Place on an ungreased cookie sheet, space 2 inches apart. Press down slightly with a glass to about 1/4 inch thick. Bake at 350 degrees until cookies are golden at the edges, about 15 min.

-Always use parchment paper when baking cookies, it makes things soooooo much easier and no sticking and if you happen to burn something.... you don't ruin your cookie sheet. :)