• ½ c. margarine
• ½ c. sugar
• 1 egg
• 1 ½ c. enriched cornmeal
• 1 t. baking powder
• 1 t. cinnamon
• ¼ t. salt
• 1/8 t. soda
• 3 T. sugar
• ¾ t. cinnamon

Beat together margarine and ½ c. sugar until light and fluffy. Beat in egg. Add cornmeal, baking powder, 1 t. cinnamon, salt and soda. Mix well. Chill 1 hour. Shape dough to form about three dozen 1-inch balls. Combine 3 T. sugar and ¾ t. cinnamon. Roll cookie dough balls in this mixture and place them on an ungreased cookie sheet. Bake at 375 degrees 8-10 minutes. Cool 2 minutes on cookie sheet; remove to wire rack; cool thoroughly. Makes about 3 dozen cookies. 

Note: To freeze, carefully, pack cooled cookies in a sturdy container with a tight-fitting lid, separating layers with waxed paper. Label, date, and freeze. To serve, arrange cookies in a single layer on plate; let thaw at room temperature.