Snickerdoodles

• 2 3/4 cups plain flour
• 1 cup butter (fattening!)
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla essence (hur. i added this on my own to make it smell and tast better. can be omitted)
• 1 1/2 cup sugar
• (NOTE: i found the cookies too sweet, especially after the first day, even though i used 50 g less sugar! so if you dont want to risk diabetes you can reduce the amount of sugar, as more sugar will be added in the later part. but then again if you have a sweet tooth, go for it!)
• 3 tablespoons sugar
• 1 tablespoon ground cinnamon

1. 1. Sift the flour and salt.
2. 2. Beat together the butter and 1 1/2 cup sugar till light and fluffy (approx. 5 mins)
3. 3. Add the eggs in small portions, beating well after each addition (good to beat the eggs before adding)
4. 4. Add the flour mixture in small portions and blend till smooth (the consistency is important. the dough should not be too drippy. If it is, add a little more flour till smooth.)
5. 5. Put the dough in the fridge for 20 mins
6. 6. Preheat the oven to 175 degrees C
7. 7. Mix the 3 tablespoons sugar with cinnamon.
8. 8. Roll the dough into small balls
9. 9. Roll the balls in the cinnamon sugar.
10. 10. Flatten the balls on a lined cookie tray.
11. (NOTE: important that the balls are small and flattened thinly. this is to ensure that the cookie, even the centre is cooked, so the whole piece is crispy. if you like your cookies chewy, you may make them thicker.)
12. 11. Bake until light brown.
13. 12. Remove from oven and leave to cool on a rack.

flour, butter, eggs, baking soda, vanilla, sugar, sweet, sugar, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/snickerdoodles-1245894 (may not work)