Snickerdoodles
1 c. margerine or butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar
2 tsp. cinnamon
Cream together sugar and margerine and eggs. Add in flour, cream of tartar, baking soda, and salt. Mix well and refrigerate until chilled and stiff, at least 2 hours.
When ready to bake, roll into walnut sized balls. Dip into cinnamon and sugar mixture. Place on cookie sheet 2” apart and bake at 400* for 8-10 minutes.
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