Snickerdoodles...more cookies from the past

Here's that cook book I mentioned in my post about Russian Tea cakes. My mom had a copy and I loved to look through it. Snickerdoodles were another of those cookies I loved to make.
They travel well and can be shipped easily, if they last that long :-)

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

Ingredients:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 stick  butter, at room temperature
1 1/2 cups sugar
2 large eggs

Rolling mixture: 1/4 cup sugar and 2 tablespoons ground cinnamon,


Preheat the oven to 400° if you are not going to chill the dough, with one rack in top third and one rack in bottom third of oven.

Line baking sheets parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes.

Scrape down sides of bowl. Add eggs, and beat to combine.
Add dry ingredients, and beat to combine.

At this point,you can chill the dough for an hour (or overnight) before scooping it, or if it isn't too difficult to scoop into balls and roll make them now.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.
Use a small ice-cream scoop or spoon to form balls of the dough, and roll in cinnamon sugar.
Place about two inches apart on the prepared baking sheets.

Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.
Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.

In theory, they can be stored in an airtight container up to one week, but I say good luck with that.