Snickerdoodles

Directions

1. 1
   Cream margarine, 1 1/2 cup sugar and eggs until light and fluffy.
2. 2
   In a separate bowl, combine flour, cream of tartar, baking soda and salt.
3. 3
   Add to creamed mixture until well blended. Refrigerate dough for 30 minutes.
4. 4
   Combine remaining 2 tablespoons sugar and cinnamon in flat open bowl.
5. 5
   Shape dough into 2-inch balls and roll in cinnamon-sugar.
6. 6
   Place 3 inches apart on ungreased cookie sheets.
7. 7
   Bake 12 to 15 minutes until golden brown.
8. 8
   Makes 2 dozen cookies.
9. 9
   Freezes up to 3 months.