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Snickerdoodles
¾ c. sugar
½ c. margarine, softened
1 egg
½ tsp. vanilla
1 ½ c. flour
¼ tsp. baking soda
¼ tsp. cream of tartar
Day1:
1.
In a large bowl cream together the margarine and sugar.
2.
Beat in the vanilla and egg – occasionally scraping the bowl with a rubber spatula.
3.
In a small bowl, combine the flour, cream of tartar and baking soda.
4.
Gradually add the dry mixture to the creamed mixture.
Mix well.
5.
Wrap and refrigerate dough to chill.
Day 2:
1.
Preheat oven to 375 degrees.
2.
On a paper plate prepare the cinnamon/sugar mixture – (1 tbsp. sugar and 1 tsp. cinnamon).
3.
Shape the cookies into 1 in. balls.
Roll into C/S mixture.
4.
Place on ungreased cookie sheet – 2 inches apart.
5.
Bake 10-12 minutes until set and golden brown.
Transfer to cooling rack.
Cool and serve.
Yield:
2 dz.