Snickerdoodles (Cinnamon Sugar Cookies)

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Ingredients:
1 cup unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 3/4 cups sifted all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
4 tsp. cinnamon

Preparation:
In a mixing bowl, cream together butter and 1 1/2 cups of the sugar. Add eggs, one at a time, beating well after each addition then beat mixture until combined well. In another bowl, whisk together the flour, cream of tartar, soda and salt. Add the flour mixture to the butter mixture gradually and beat the dough until it is combined well. Chill the dough, covered, overnight.

Working with half the dough at a time, keeping the remaining dough chilled, form the dough into balls the size of small walnuts. In a bowl, sift together the remaining 1/4 cup sugar and cinnamon, roll the balls in the sugar mixture to coat them completely. Arrange them 2 inches apart on an ungreased cookie sheet. The cookies will flatten as they bake. Bake at 350° for 10 to 12 minutes or until they are pale golden.

History:
This recipe came from the “Amish Cooking from Quilt Country” cookbook featured on PBS in 1991.