Snickerdoodles

This recipe is from the late lamented bakery, luncheonette, and general food emporium Baker's Best of Newton Highlands. It was published in the Boston Globe May 5, 2004.

• 2 3/4 C cake or all-purpose flour
• 1 T baking powder
• 1/4 t salt
• 1 C (2 sticks) margarine, at room temperature
• 1 1/2 C sugar
• 2 eggs
• 1 T sugar mixed with 2t cinnamon (for rolling)

1. Sift together the flour, baking powder, and salt.
2. In an electric mixer with the paddle attachment, cream the margarine and 1 1/2 C sugar on medium speed for 2 minutes or until smooth, scraping down the sides of the bowl.
3. Add the eggs, one at a time, beating well after each.
4. Add half of the dry ingredients and scrape down the sides of the bowl before adding the rest. Mix just until everything is well incorporated.
5. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate for 1 hour.
6. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
7. Using a teaspoon, form large walnut-sized balls of dough. Roll each in the cinnamon-sugar mixture to coat, and set them 2 inches apart on the baking sheets.
8. Bake in the center of the oven for 8 to 10 minutes, rotating the sheets, or until the cookies are puffed up and the surface is slightly cracked. [Charley recommends baking for the minimum time or even less]
9. Let the cookies cool on the sheets for a few minutes, then transfer to wire racks to cool completely.