Old-Fashioned Snickerdoodles

1 stick (1/2 cup) unsalted butter

1 stick (1/2 cup) margarine

1½

cups granulated sugar

2 large eggs, beaten well

2¾

cups all-purpose flour (see note)

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon salt

Rolling mixture

2 tablespoons granulated sugar

2 tablespoons ground cinnamon

In an electric mixer, cream together the butter, margarine and sugar. Add the eggs one at a time, and mix well.

Sift together the flour, cream of tartar, baking soda and salt. Add to the butter mixture, and mix well. Cover and refrigerate for at least 1 hour or up to 12 hours. (The dough must be chilled thoroughly.)

Heat the oven to 375 degrees. Mix together the remaining sugar and cinnamon in a shallow dish. Set aside.

Using your hands, roll the cookie dough into walnut-sized balls and then roll in the cinnamon mixture. Place each cookie ball on a cookie sheet lined with parchment paper, and bake until light gold, about 8-10 minutes. Cool 2 minutes on the cookie sheet, then remove the cookies to a wire rack to continue cooling. The cookies are best stored in an airtight cookie tin. Note that plastic will change the texture.

Makes about five dozen cookies.

Cook's note: Visit kitchenscoop.com, to view a quick video on proper flour-measuring techniques. The following link will take you directly to the video: kitchenscoop.com/blog/Not-measuring-your-flour-correctly-will-ruin-your-cookies.

@Recipe nutrition:Nutrition values per cookie: 72 calories (40 percent from fat), 3 g fat (1 g saturated), 10 g carbohydrates, trace amount fiber, 1 g protien, 11 mg cholesterol, 91 mg sodium.