snickerdoodle (recipe)

This is the homebrew recipe passed down from generation to subsequent generation in my family. No, seriously. These are goood cookies.

Ingredients

• 1 cup (250 mL) butter
• 1 1/2 cups (375 mL) granulated sugar
• 2 (2) eggs
• 2 3/4 cups (687.5 mL) all-purpose flour
• 2 teaspoons (10 mL) cream of tartar
• 1 teaspoon (5 mL) baking soda
• 1/2 teaspoon (2.5 mL) salt
  
  For the covering:
• 1/2 cup (125 mL) sugar
• 1 teaspoon (5 mL) cinnamon

Instructions

• The oven should be preheated to 400 degrees Fahrenheit, or 206.08 degrees Centigrade.
  
• First, combine the butter and sugar in a medium mixing bowl. If the butter is too hard, soften it up in a convienient heating device, such as a microwave.
• Once both are thoroughly mixed, stir in the eggs. Next, stir in the salt, cream of tartar and baking soda, then add the flour. Make sure all of them are completely mixed in.
• Combine the half-cup(125 mL)of sugar and the cinnamon in a bowl or tray. Roll the dough into walnut sized(1 1/2 inch/38.1 mm dia.) balls. This can be done several ways; molding them is the easiest, but I suggest rapidly rolling the ball of dough from the fingertips of one hand to the other. (It's a lot easier than it sounds.)
• The dough can be sticky at times; however, one must resist the urge to add more flour.
• Roll the dough in the sugar/cinnamon mix and stick it on a greased cookie sheet.
• Place the cookies in the oven for about 8-10 minutes.

thesecookiesroxormyboxors.