LINEN WORLD: CHOCODOODLES
From the Kitchen of: Becky Kircher
1 cup butter, softened
1 ½ cup plus 3 tablespoons sugar, divided
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
½ cup cocoa
1 ¾ teaspoon ground cinnamon, divided
1 teaspoon cream of tarter
1 teaspoon baking soda
¼ teaspoon salt
Preheat oven to 375°, in a large bowl, cream butter and 1 ½ cups sugar until fluffy. Add eggs and vanilla, beat until smooth. In a medium bowl, combine flour, cocoa, 1 teaspoon cinnamon, cream of tartar, baking soda, and salt.
Add dry ingredients to creamed mixture; stir until a soft dough forms. In a small bowl, combine remaining 3 tablespoons sugar, and 1 ¾ teaspoons cinnamon. Shape into 1 inch balls and roll in sugar mixture. Place balls 2 inches apart on a lightly greased baking sheet. Bake 6 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Store in an air tight container.
Yields about 7 dozen cookies