Francine's Snickerdoodles

Story:

I really like Snickerdoodles.

I think it's because I'm a sugar kind of girl. I usually take candy over chocolate... to the bewilderment of my husband who is the bigger chocolate lover of the family.

My friend, Francine B., has provided me with my favorite little treat on more than one occasion... and her snickerdoodles are awesome! So, being the me that I am, I asked her for the recipe... and here you have it:

Ingredients:

1 C butter or margarine

1 1/2 C sugar

2 eggs

1/2 t almond extract*

2 3/4 C flour

2 t cream of tartar**

1 t baking soda

for the coating:

1/2 C sugar

1 t cinnamon

Directions:

Cream together the butter, sugar, eggs, and almond extract.

Then add the flour, cream of tartar, and baking soda.

(Sometimes I have to chill it in the fridge a little bit here if the cookie dough is too soft to handle.)

Combine the sugar and cinnamon in a small bowl.

Roll into little balls, and roll the little balls in the cinnamon/sugar mixture.

Place on cookie sheets and bake at 375 for 8-10 minutes.

Cool on the pan for 3-4 minutes.***

*I think the almond extract is the "secret ingredient" in this recipe ... and I love it because it smells like my mom's homemade frosting; she always used almond extract in the frosting she made for our birthday cakes. And I thought it was cute when Gretchen was helping me make these a few weeks ago, she smelled the dough and said, "Oooh. These are frosting cookies!" She recognizes the smell as well.

**Does anyone know of another use for cream of tartar besides in snickerdoodles? That's the only time I've ever used it...

***Francine gave me a little cookie tip... she lets her cookie sheets cool completely before placing the next batch on. I find it works nicely, especially with chocolate chip cookies; it keeps the chips from melting on the sheets before baking onto the sheet.