Snickerdoodles

1 1/2 cups organic evaporated cane juice crystals

1/2 cup butter, softened

1 tsp. organic vanilla extract

2 organic eggs

2 3/4 cups organic whole wheat pastry flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. sea salt

3 T. organic evaporated cane juice crystals

1 tsp. organic ground cinnamon

Cream the butter and cane juice crystals until light and fluffy.  Add the vanilla and eggs; blend well.  Combine the next four ingredients and add to the wet mixture; blend well.  Combine the remaining cane juice crystals and cinnamon in a shallow bowl.  Shape the dough into 1-inch balls and roll in the cane juice and cinnamon mixture.  Place on a baking stone about 2-inches apart.  Bake for 8-10 minutes at 400* or until lightly golden.  Remove immediately from baking stone and let cool completely.