Whole Wheat Snickerdoodles

1 ½ cups sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1 cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 350º F. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuringi cup; level off. Stir in all purpose flour, whole wheat flour, cream of tartar, baking soda, and salt; mix well. Shape dough into 1-inch balls. In small bowl, combine 2 tablespoons sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 350º F for 10 to 14 minutes or until set. Immediately remove from cookie sheets. Cool completely. 4 to 5 dozen cookies.