Topping:
3 Tbsp. white sugar
1 Tbsp. ground cinnamon

Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract

Preheat oven to 300F.

In a small bowl combine sugar and cinnamon for topping. Set aside.

In a medium bowl combine flour, soda and salt. Mix well with a whire whisk
and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add
the butter, and mix to form a grainy paste. Scrape eides of bowl, then add
the eggs and vanilla extract. Mix at medium speed until light and fluffy.

Add the flour mixture and blend at low speed just until combined. Do not
overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar
topping.

Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.

Yield: 3 dozen