What
you need,
2
¾ cups all-purpose flour
2
tsp. cream of tartar
1
tsp. baking soda
¼
tsp. salt
1
cup butter, at room temperature
1
½ cups granulated sugar
2
eggs
1
tsp. vanilla extract
3
tbsp. granulated sugar
1
tbsp. cinnamon
Preheat
your oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat
mats; put them in the freezer to chill.
In
a medium bowl whisk together the flour, cream of tartar, baking soda and salt.
In
a larger bowl cream together the butter and sugar until pale and fluffy. Add in
the eggs 1 at a time and beat well after each one. Stir in the vanilla.
Gradually
stir the flour mixture into the sugar mixture on low speed until the flour is
all blended in.
Chill
the dough for at least 30 minutes.
Meanwhile
in a small bowl combine the 3 tablespoons of sugar and the 1 tablespoon of
cinnamon, stir to blend.
Scoop
1 inch balls on dough and roll them gently into the cinnamon sugar. Place them
on the chilled pans and bake for 10 minutes.
Let
the cookies cool on the baking sheet for a minute or two then transfer them to
a wire rack to cool completely.
Be
sure to chill your pans and the dough in between batches.
Store
in an airtight container for up to a week, not like they will last that long!
Jen of My Tiny Oven
