Snickerdoodles

OH. MY. GOD. These are to die for. I don't usually eat dessert, especially because I am pregnant, but sometimes I just have to have something sweet!! Mark can't have them because they have gluten in them, but don't worry, I baked him a gluten-free chocolate cake so that he wouldn't feel left out. Anyway, if you don't like these, then there may be something wrong with you. This recipe makes about 18.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 pound (115 g) of cold unsalted butter, cut into 1/2 inch pieces
• 3/4 cup sugar
• 1/2 tablespoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 tablespoon vanilla extract
• 2 large eggs
  

What you do:

1. In a medium bowl whisk flour, baking soda and cream of tartar; set aside. Cream butter on medium speed until pale yellow, about 2 minutes. Add sugar, cinnamon, salt, and vanilla. Beat the mixture on medium speed until smooth, about 1 minute.
2. Add the eggs and beat on low until fully incorporated. Do not overbeat.
3. On low speed, add the flour mixture and beat until fully incorporated. Remove dough and wrap in plastic wrap and chill for about 15 minutes.
4. Preheat oven to 350 F (180 C).
5. Combine some cinnamon and sugar in a small bowl.
6. Pinch off pieces of chilled dough and roll into 1 inch balls. Drop the balls into the cinnamon sugar and coat thoroughly. Place balls 2 inches apart on parchment lined baking sheets.
7. Bake for 12 to 15 minutes or until the cookies look dry and feel firm.