To turn these into drop cookies, skip the chilling and sprinkle the dropped dough with the sugar and cinnamon.

1/2 cup butter (Fleischmann's Light)
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder (substitute for 1 egg)
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 tbsp sugar
1 tsp ground cinnamon

In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, sugar, egg substitute, vanilla, baking soda, and cream of tartar. Beat til thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.


Shape dough into 1-inch balls. Combine the 2 tbsp sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 1-2 dozen.