Snickerdoodles

2 sticks cold (not frozen) Margarine
1 ½ cup White Sugar
1 tsp Vanilla
2 Large Eggs
1 tsp Baking Soda
1 tsp Salt
3-4 tsp Cream of Tarter (depending on how tart you like them)
2-3 cups Flour
Cinnamon Sugar


Preheat oven to 375. Cream together the margarine and the sugar until blended. Add the vanilla and eggs, beat on medium until a bit fluffy and light colored (about 2 minutes). Add the baking soda, salt and Cream of Tartar and beat for another minute. Gradually add the flour half a cup at a time until the consistency of the batter is like very soft clay. Refrigerate for 15-20 minute until the batter is cold. Form into golf-ball sized balls rolling between your hands and then coat in the cinnamon sugar and place on cool cookie sheet. Cook for 11-13 minutes. They should be pale with only the very bottom edge getting color. Immediately remove from cookie sheet to rack.