1 c. butter, softened
1 1/2 c. plus 2 tbsp. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon

In a large bowl, using electric mixer at medium speed, cream butter, 1 1/2 cups sugar, and eggs until light and fluffy.

In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Add to creamed mixture and stir until well blended. Refrigerate dough for 30 minutes. Preheat oven to 375 degrees.

Combine remaining 2 tablespoons sugar and cinnamon in a flat open bowl. Shape dough into 2-inch balls and roll in cinnamon-sugar mixture. Place 3 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes until golden brown. Cookies will puff up at first, then flatten out during baking. Remove from cookie sheet and cool on wire rack.

To freeze, wrap well, label and date. Freeze up to 3 months. Yield: 2 dozen.