Instructions

1. Into small mixing bowl sift all but 1 tablespoon flour with the baking soda, cream of tartar, and salt; set aside.
2. In large deep mixing bowl cream margarine with 3 tablespoons sugar; add egg, sour cream, and extracts and, using electric mixer, beat until thoroughly combined.
3. Beat in sifted ingredients, 1/3 at a time, and continue beating until thoroughly combined, scraping dough from beaters as necessary.
4. Transfer dough to sheet of plastic wrap; enclose dough in wrap and form into a ball.
5. Refrigerate for 15 to 20 minutes.
6. Preheat oven to 400°F.
7. Spray baking sheet with nonstick cooking spray.
8. Cut dough into 20 equal pieces (about it ounce each); working directly over dough, dust hands with remaining 1 tablespoon flour, allowing excess to sprinkle over dough.
9. Using hands form each piece into a ball; arrange balls on sprayed sheet, leaving a space of about 1 inch between each.
10. Bake until lightly browned, 8 to 10 minutes.
11. Sift remaining tablespoon sugar with the cinnamon onto plate.
12. Roll warm tea cakes in sugar mixture to coat, transfer to wire rack, and let cool for 10 minutes before serving.
13. Makes 10 Cakes – 2 Per Serving
14. Per serving: 187 calories: 3 g protein; 10 g fat: 21 g carbohydrate: 195 mg sodium: 30 mg cholesterol