Cinnamon Crisps

This recipe is from Joanne Fluke’s book, “Lemon Meringue Pie Murder”....from a delightful murder mystery series she writes. All the books have recipes in them...and this is the first I have tested! To find out more, go to http://www.murdershebaked.com

2 cup melted butter
2 cup brown sugar, loosely packed
1 cup white sugar
2 beaten eggs
2 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/2 cup white flour

Coating Mixture:
1/2 cup white sugar
1 tsp cinnamon

1 Melt butter. Add sugars and mix. Allow to cool to room temperature. Add beaten eggs. Stir well. Add vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in increments, mixing well after each addition.

2 Use your hands to roll dough into walnut sized balls. (If dough is too sticky, chill for an hour before rolling)

3 Combine the sugar and cinnamon for coating mixture in a small bowl to make the dough-ball rolling mixture. (Mixing it with a fork works nicely.) Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula

4 Bake in a preheated 325 oven for 10-15 minutes (They should have a touch of gold around the edges). Cool on the sheet for 2 minutes then remove the cookies to a rack to finish cooling.

Yield: Makes 8 dozen, depending on size of cookie

(I cut this recipe in half the first time I tried it)