Snickerdoodles

Combine flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter, 1 1/2 cups sugar, and the eggs in a mixer bowl at medium speed until light and fluffy. With a mixer at low speed, beat in dry ingredients until well blended.

Refrigerate for one hour.

Preheat oven to 375 F.

Combine remaining 1/4 cup sugar and the cinnamon in a shallow bowl. Shape chilled dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place about 3 inches apart on ungreased cookie sheets.

Bake for 12 to 14 minutes or until golden brown.

Transfer to wire rack to cool.

Makes about 4 1/2 dozen.