The cookies came out well, but needed A LOT of tweaking to get there. The amount of flour the recipe called for was far too little. When I tried to form the round dough-balls we're all familiar with, they batter just sort of molded to my hand and wouldn't ball up. I added about a cup and half more flour and it got the job done, though the dough never really reached the right consistency.
After some research, I found that I read the recipe wrong. OOPS! I never chilled the dough and that's probably why it never really firmed up. Oh well - the end result turned out okay and I guess that's really all that matters.
One more complaint about the recipe is that it says it yields about 36 cookies, but even with the extra flour, I barely got 24. I was a little dissapointed since the chocolate chip cookies I made following a BH&G recipe came out so well. I guess they all can't be winners!!
Better Homes and Gardens New Cookbook, Bridal Edition
1/2 cup butter
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp vanilla
1 1/2 cups AP flour
2 tbsp sugar
1 tsp cinnamon
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg and vanilla until combined. Beat in as much flour as possible with the mixer, then stir in any remaining. Cover and chill dough about 1 hour until easy to handle.(that is very important, don't end up like me!)
Combine the two tablespoons of sugar and the cinnamon. Shape dough into 1 inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or until edges are golden. Transfer to a wire rack and let cool.
Servings: About 36 cookies