Cinnamon Jumbles

If you are like me, you have trouble when it comes to some types of baking. I have a lot of trouble with cookies. Usually because I don't let the butter sit out until it actually becomes "softened" or I try to make weird and unwieldy substitutions or I just have trouble when it comes to mixing. I do make delicious cakes, and my macaroni and cheese leaves little room for doubt, so I don't worry too much about my cookies.
I do make excellent Cinnamon Jumbles. Those of you who were lucky enough to have a good family friend who gifted you with the Betty Crocker Cooky Book when it was reprinted a few years ago will recognize these as The Best Cookie of 1880-1900. They are easy to make, don't require a mixer, and are fantastic care-package cookies because they stay soft for weeks. They are also a good "on hand" cookie, made from things you should have in the pantry.

1. 4 cups flour (sift if you'd like)
2. 1 teaspoon baking soda
3. 1 teaspoon salt
4. 1 cup butter
5. 2 cups white sugar
6. 2 eggs
7. 2 teaspoons vanilla extract
8. 1 1/2 cups buttermilk - (I do not keep buttermilk on hand, so I use either sour cream (low fat, not fat free, or skim milk mixed with a bit of vinegar - check a substitution chart for details)
   
9. 1/2 cup white sugar (for topping)
   
10. 2 teaspoons ground cinnamon (for topping)

Equipment:

1. Mixing bowls
2. Measuring spoons
   
3. Mixing spoons
4. Dredge (optional) for shaking out topping
5. Refrigerator
6. Oven

Procedure:

1. Sift together the flour, baking soda and salt; set aside. Combine vanilla and buttermilk, set aside.
   
2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at time.
3. Combine the dry mix with the wet mix alternately into the butter and sugar mixture.
   
4. Cover dough and chill (for at least twenty minutes, or for as long as overnight).
5. Preheat oven to 400 degrees F. Generously grease cookie sheets.
6. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets, about 2 inches apart. Combine the cinnamon and sugar, sprinkle some of the mixture onto each cookie.
7. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.