Their origin is un-known but they probably originated in New England and have either German or Dutch descent. Where the name comes from is anyone's guess.
There is no milk in these just lots of sugar and margarine. They are really light and easy on the stomach.
So let's get cooking.
¼ cup margarine
1/2 cup sugar
1 1/3 cup sifted plain flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
¼ cup sugar
1 teaspoon ground cinnamon
Preheat the oven to 200C (400F).
Combine the margarine, sugar, and egg in a mixing bowl and mix well.
Combine the sifted flour, cream of tartar, bicarb of soda.
Add flour mixture to the maragrine mixture and mix well.
Shape the dough into 2 cm balls or larger if you choose.
Combine the 1/2 teaspoon of sugar and cinnamon and roll the balls in the cinnamon sugar.
Arrange the balls a few centimetres apart on a lined biscuit tray.
Bake for 10 to 15 minutes or until light brown.
Cool on a cooling rack and enjoy.
Margarine - I used an olive oil based margarine just for something different.